Freezer Friendly: Peanut Coconut Sauce Chicken
Serves 5
Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Ingredients
Marinade:
• 2 tsp garlic , minced
• ginger 1 tsp, minced
• 1 tsp chilli paste
• 1 lemongrass, white part only, finely chopped
• coriander powder, 1 1/2 tsp
• 1 tsp tumeric powder
• 1/2 tsp curry powder
• 1 tbsp brown sugar
• 2 1/2 tbsp fish sauce
• 180ml full fat coconut milk
Chicken:
• 750 g – 1 kg chicken(thigh fillets , skinless and boneless)
• Olive Oil for cooking
Sauce:
• 120ml coconut milk
• 1 tbsp smooth peanut butter
• 2 tbsp Hoisin Sauce
• 2 tbsp lime juice
• garlic cloves x 2, minced
• 1/2 tsp chilli paste
Garnish:
• Finely chopped coriander
• Lime wedges
• Tomatoes, chopped
Instructions
Mix marinade in a bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 – 48 hours.
Heat 1 tbsp of olive oil in a pan. Use Medium heat, remove chicken from marinade. Cook the first side for around 5 minutes, until caramelised and golden. Turn then cook the other side for 5 minutes until caramelised.
Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander and serve with lime wedges, tomatoes and peanut coconut sauce.
Delicious served with rice or with soft tortilla wraps, enjoy!
Sauce:
Place ingredients in a bowl and combine. Microwave for 30 seconds, then mix until smooth.
If freezing:
Once you put the chicken in the marinade, pop it in the freezer. Ensure it is defrosted before cooking.
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