Thai chicken is so easy to make – marinate the chicken in the sauce for a minimum of 15 minutes or overnight. It makes it really tender and juicy even if you marinate briefly.
Serves 4 (doubles easily)
4 chicken breasts, cut into 1 inch chunks
Salt and black pepper
1 inch ginger, peeled and finely chopped
1 stick lemongrass, crushed and finely chopped (optional)
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
2 shallots or 1 onion, roughly chopped
2 tablespoons of fresh coriander leaves
1 tablespoon of honey or maple syrup
100ml coconut milk (stir before use)
2 tablespoons rapeseed, sunflower or peanut oil
Cooked rice, chilli sauce and yogurt to serve
1. Season the chicken with salt and pepper and place in a large dish.
2. Blend the rest of the ingredients together in a food processor or nutribullet and pour over the chicken. Toss with a spoon. (You can put everything into a re-sealable plastic bag– it’s cleaner!)
3. Leave to marinate for at least 15 minutes.
4. Heat the oil until sizzling in a pan. Add the chicken carefully in batches and cook until golden on both sides – it should take only a few minutes. Check that it is cooked through. Serve immediately with rice and yogurt.
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