Cooked - Coconut Sriracha Chicken Rice Bowls - New Recipe

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Coconut Sriracha Chicken Rice Bowls

1.0

500g chicken thigh fillets

2 cloves garlic, grated

80ml coconut milk

The zest and juice of ½ a lime

1 tbsp fish sauce

½ tbsp sweet chilli sauce

½ tbsp Sriracha

½ tsp Turmeric

200ml coconut milk

2 tbsp sriracha

3 tsp fish sauce

The juice of 1 lime

1 red onion, finely sliced

Cooked rice

Sliced cucumbers

Mint leaves, roughly torn

Sliced red chillies

Unsalted roasted peanuts, roughly chopped

Sriracha

Select all/reset

Marinate 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 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.

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