Coconut Sriracha Chicken Rice Bowls
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4 servings
Added 2024-07-29
Updated 2024-09-16
Ingredients
4
People
For the chicken | |
| 500g | Chicken thigh fillets |
| 2 | Cloves garlic |
| 80ml | Coconut milk |
| ½ | Lime |
| 1 tbsp | Fish sauce |
| ½ tbsp | Sweet chilli sauce |
| ½ tbsp | Sriracha |
| ½ tsp | Turmeric |
For the dressing | |
| 200ml | Coconut milk |
| 2 tbsp | Sriracha |
| 3 tsp | Fish sauce |
| The juice of a lime | |
For the pickled onions | |
| 1 | Red onion |
| The juice of a lime | |
| A pinch of salt | |
To serve | |
| Cooked rice | |
| Sliced cucumbers | |
| Roughly torn mint leaves | |
| Sliced red chillies | |
| Roughly chopped unsalted roasted peanuts | |
| Sriracha | |
Instructions
Cooking mode
- marinade the chicken in the garlic, coconut, lime, fish sauce, sweet chilli, sriracha and turmeric for 30 mins or overnight in the fridge.
- Pre-heat the oven to 180c fan.
- Heat a non-stick oven proof frying pan over a medium high heat.
- Shake off the excess marinade and add half the chicken and cook for 2-3 mins a side until golden.
- Repeat with the rest. Adjust the heat if you need to.
- Return all the chicken to the pan and pour over the remaining marinade.
- Pop into the oven for 8-10 minutes.
- Meanwhile, whisk all the ingredients together for the dressing and pop the red onion into a mixing bowl.
- Add the lime juice and a pinch of salt and leave to pickle gently.
- To serve, layer up rice, dressing, chicken, salads and garnish.
- Spoon over any of the really intense sticky sauce from the pan and dive on in.