Directions
- 1Cut the chicken thighs into small-ish chunks.
- 2Add a couple of tablespoons of Marion's Kitchen Sticky Chilli Ginger sauce and mix.
- 3Add oil to a hot pan.
- 4Add chicken to the pan and spread it out. Let the chicken sit for a couple minutes before stirring.
- 5Add coconut milk and the rest of the sticky chilli ginger sauce.
- 6Add a little bit of fish sauce.
- 7Turn the heat down a little bit lower. Let it gently bubble away for 10 minutes or until that chicken is completely cooked through.
- 8Add some red chillies and Thai basil and mix through.
- 9Serve with rice. Squeeze a little lime on top.
Ingredients
- chicken thighs
- Marion's Kitchen Sticky Chilli Ginger sauce
- oil
- coconut milk
- fish sauce
- red chillies
- Thai basil
- lime wedge
Equipment
knifecutting boardbowlwoksaucepanfrying panwooden spoon
Tips
- Use the sauce as both a marinade and as part of the sauce.
- Spread the chicken out in the pan to get the most amount of heat contact.
- Turn the heat down a little bit lower and let simmer.
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