600g (1.3 lb) chicken thigh fillets, quartered
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (use my store locator to find out where to buy)*
2 tbsp vegetable oil
400ml (14 oz) can coconut milk
1 tbsp fish sauce
1/3 cup fresh Thai or Italian basil leaves
2 long red chillies, finely sliced
lime wedges, to serve
steamed rice, to serve
Place the chicken in a bowl. Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine.
Heat the oil in a large wok over high heat. Add the chicken and spread the pieces out. Allow to sear for 2 minutes or until golden brown on the first side. Then stir-fry and flip the pieces over. Sear for another 2-3 minutes to allow more colour to develop.
Now add the coconut milk and the remaining marinade to the wok. Stir through the fish sauce. Slowly bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring every so often, or until the chicken is cooked through.
Stir through the basil and red chillies. Serve with steamed rice and lime wedges.
Yummy dinner
I love Marion’s Sweet Chilli Coconut chicken recipe. So easy folks. Anyone could do it. I used olive oil instead of veg oil. I Omitted the fish sauce and chilli. I did microwave mixed veg and jasmine rice to balance the meal. Amazing!
Sweet chilli chicken
Quick, easy and delicious. Even the male of the household came up trumps
Full of flavour
This is such a quick and easy meal to make for all the family with just a few ingredients and minimal preparation. It217;s full of flavour and I have made this a couple of times now.