Cooked - Coconut Lime Chilli Chicken Brothy Rice - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Lime Chilli Chicken Brothy Rice

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1

4 chicken thighs

1tbsp oyster sauce

1tbsp light soy sauce

1tsp dark soy sauce

1tsp ginger puree

1tbsp shaoxing rice wine

2 spring onions

1 red chilli

4 cloves garlic

2cm piece of ginger

1tsp chilli oil or paste

½ lime juice

Splash of fish sauce

1tbsp light soy

400ml chicken stock

Tin coconut milk

1 Pak Choi

Corriander and chilli (for garnish)

Jasmine rice

Marinate the chicken thighs in the ginger puree, soy and oyster sauce for 20 minutes.
Cook the chicken thighs in a pan for 5-7 mins on each side. Remove from the pan.
Deglaze the pan with shaoxing rice wine.
Add the garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes.
Add the chicken stock and coconut milk.
Add a squeeze of lime and fish sauce.
Add the Pak Choi for a few minutes.
Serve up by adding the rice to a bowl, top with the cooked chicken and spoon over the broth.
Garnish with chilli, corriander and a lime wedge.

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