Coconut Sriracha Chicken Rice Bowls

Name: Coconut Sriracha Chicken Rice Bowls
Total time: 30 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 500 g chicken thigh fillets; 80 ml coconut milk; 0.5 lime; 2 cloves garlic; 1 tbsp fish sauce; 0.5 tbsp sweet chilli sauce; 0.5 tbsp Sriracha; 0.5 tsp turmeric; 200 ml coconut milk; 2 tbsp sriracha; 3 tsp fish sauce; 1 lime; 1 red onion; 1 pinch salt; 1 cooked rice; 1 sliced cucumbers; 1 mint leaves; 1 sliced red chillies; 1 unsalted roasted peanuts; 1 Sriracha

30m

Serves 1

tiktok.com

Coconut Sriracha Chicken Rice Bowls

tiktok.com

30m

Serves 1

Directions

1Marinate the chicken in coconut milk, lime zest and juice, garlic, fish sauce, sweet chilli sauce, sriracha, and turmeric for at least 30 minutes or overnight.
2Preheat oven to 180°C fan. Heat a non-stick ovenproof frying pan over medium-high heat. Shake off excess marinade from the chicken; add half to the pan. Cook for 2-3 minutes per side until golden. Repeat with the rest of the chicken.
3Return all chicken to the pan, pour over the remaining marinade, and bake in the oven for 8-10 minutes.
4Meanwhile, whisk together the coconut milk, sriracha, fish sauce, and lime juice for the dressing. In a separate bowl, pickle the thinly sliced red onion in lime juice and a pinch of salt.
5To serve, layer rice, dressing, chicken, pickled onions, cucumbers, mint, red chillies, and peanuts. Drizzle with extra sriracha.

Ingredients

500 g chicken thigh fillets
80 ml coconut milk
0.5 lime
2 cloves garlic
1 tbsp fish sauce
0.5 tbsp sweet chilli sauce
0.5 tbsp Sriracha
0.5 tsp turmeric
200 ml coconut milk
2 tbsp sriracha
3 tsp fish sauce
1 lime
1 red onion
1 pinch salt
1 cooked rice
1 sliced cucumbers
1 mint leaves
1 sliced red chillies
1 unsalted roasted peanuts
1 Sriracha

Equipment

frying panovenmixing bowlwhisk

Coconut Sriracha Chicken Rice Bowls

30m

Serves 1

tiktok.com

Coconut Sriracha Chicken Rice Bowls

tiktok.com

30m

Serves 1

Directions

1Marinate the chicken in coconut milk, lime zest and juice, garlic, fish sauce, sweet chilli sauce, sriracha, and turmeric for at least 30 minutes or overnight.
2Preheat oven to 180°C fan. Heat a non-stick ovenproof frying pan over medium-high heat. Shake off excess marinade from the chicken; add half to the pan. Cook for 2-3 minutes per side until golden. Repeat with the rest of the chicken.
3Return all chicken to the pan, pour over the remaining marinade, and bake in the oven for 8-10 minutes.
4Meanwhile, whisk together the coconut milk, sriracha, fish sauce, and lime juice for the dressing. In a separate bowl, pickle the thinly sliced red onion in lime juice and a pinch of salt.
5To serve, layer rice, dressing, chicken, pickled onions, cucumbers, mint, red chillies, and peanuts. Drizzle with extra sriracha.