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600g (1 lb 5 oz) chicken thigh fillets, quartered
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (find out where to buy, or try my homemade sticky chilli ginger sauce recipe)
2 tbsp vegetable oil
400ml (14 fl 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.
Really yummy
My whole family loved it! Might add a little more chicken and maybe some snow peas or broccolini next time. Definitely will be making it again
Soo good
This is soo delicious even my fussy kids eat it!! I added Brocollini & Capsicum to make it a more complete meal. Highly recommend this one!
Amazed. Family visitors raved and went back for seconds
Forgot to get some more Fish Sauce so it was missing that, but added some salt to balance.
I added potatoes chopped into chunks and pre-cooked in the microwave for 5, plus snow peas and green beans.
It is a great taste and will do it again, after I remember to re-stock the fish sauce.