Thai-flavoured chicken

Cooking Meat Thai-flavoured chicken

Marinading the chicken is the secret to this Thai-inspired recipe.

Lables: Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to moderate, 180C.
  2. In a bowl, combine evaporated milk, coriander, lemongrass, ginger, juice, chilli and fish sauce, mixing well. Add chicken to bowl and toss well to coat.
  3. Arrange chicken on a baking paper-lined baking tray and bake for 10-15 mins, until cooked through. Serve with rice, lime wedges and steamed baby bok choy.

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1/2 cup light coconut-flavoured evaporated milk
1/3 cup coriander, chopped
1 stalk lemongrass, white part, finely sliced
2 tbsp ginger, finely grated
1 lime, juiced
2 small fresh red chillies seeded, finely chopped
2 tsp fish sauce
500g chicken tenderloins, flattened
Cooked brown rice, lime wedges, steamed baby bok choy to serve

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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