Coconut Sriracha Chicken Rice Bowls
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