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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Coconut Sriracha Chicken Bowl

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You can’t go wrong with a simple but spicy flavour-packed rice bowl for a quick and easy weeknight dinner. With super-fresh salad, steamed rice and sticky sriracha chicken, this is anything but boring!

WATCH THIS RECIPE

COCONUT SRIRACHA CHICKEN BOWL

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

2
Ingredients

4 chicken thigh fillets

¼ cup Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)

1 tbsp vegetable oil

steamed rice to serve

salt

 

Salad:

1 large cucumber, cut into bite-sized pieces

100g cherry tomatoes, halved

1 red Asian shallot, sliced

2 tbsp finely chopped coriander (cilantro)

2 tbsp Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)

Steps
Step 1

Combine the chicken with ¼ cup coconut sriracha and a pinch of salt. Heat the vegetable oil in a large frying pan over high heat. Add the chicken pieces and cook for 3-4 minutes each side or until cooked through. Remove from the heat and set aside to rest while you make the salad.

Step 2

For the salad, toss ingredients together.

Step 3

Place rice in serving bowl. Top with salad and chicken.

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