Prep 2 hrs
Cook 15 mins
This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.
- 1 lime, juice and zest of
- 1 lemon, juice of
- 29.58 ml sweet chili sauce
- 2.46 ml soy sauce
- 1 large garlic clove, finely chopped
- 4.92 ml fresh ginger (grated or finely chopped)
- 1 mild chile, finely chopped (seeds removed)
- 14.79 ml sesame oil
- 2 chicken breasts
- 200 ml can light coconut cream
- Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
- Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
- Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
- Seal the container and place it in the fridge for at least an hour.
- Remove from the fridge and heat a frying pan on medium-high heat on the stove.
- Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
- After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
- Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
What a lovely dish. It was really well balanced. The flavors all complimented each other and none were over powering. I did add addition pepper to this dish, personal preference only.
This tart, tangy, slightly sweet and spicy dish was wonderful served with jasmin rice. Thank you for sharing this treat Sooty Cat, we will be enjoying this chicken again and again. Made for Spring Pac/12.
What a great, easy recipe. My only change was to leave out the sweet chili sauce & add a tsp of sambal oelek instead of the fresh chili. While the chicken cooked on the barbeque, I stirfried sliced red pepper, zucchini & onion, then added the leftover marinade & cooked for 5 mins. A lovely dinner & enough leftovers for lunch today. Thanks for sharing this keeper.
Made for Recipe Swap #19 Aus/NZ for my joey. This was very easy to make. I used chicken tenders. The sauce was great over rice and heated up beautifully the next day for my lunch. Thanks for posting this Sooty_Cat.