Coconut Sweet Chilli Chicken

Name: Coconut Sweet Chilli Chicken
Prep time: 10 min
Cook time: 15 min
Ingredients: 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

www.marionskitchen.com

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Author : Bee

Ingredients

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600 grams (1.3 lb) chicken thigh fillets, quartered1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (use my store locator to find out where to buy)*2 tbsp vegetable oil400 milliliters (14 oz) can coconut milk1 tbsp fish sauce1/3 cup fresh Thai or Italian basil leaves2 long red chillies, finely slicedlime wedges, to servesteamed rice, to serve

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Instructions

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Step 1

1.Place the chicken in a bowl. Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine.

Step 2

2.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.

Step 3

3.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.

Step 4

4.Stir through the basil and red chillies. Serve with steamed rice and lime wedges.