Thai Garlic Chicken

Juicy Chicken Thighs cooked in Garlic, chilli and Coriander, sweet soy and mirin sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the Chicken Thighs into small pieces around 20-25mm and place them into a bowl.

Step 2

Season with salt and pepper and mix.

Step 3

Finely chop the chilli and add to the bowl and mix.

Step 4

Add in the brown sugar and mix.

Step 5

Add in the Mirin, fish sauce and Kecap Manis and mix.

Step 6

Add in the Oyster sauce and the finely chopped coriander and mix.

Step 7

Cover the bowl with cling film and place into the fridge for at least 1 hour, the longer you can leave it the better.

Step 8

Heat a large frying pan or skillet on medium to high heat and add 2 tbsp of Vegetable oil.

Step 9

Add the chicken pieces to the pan in batches do not overcrowd the pan and cook on each side until the chicken has a brown caramelisation.

Step 10

Once all the chicken is cooked reduce the heat and add in the lemon and honey and mix, cook for one minute or until the mixture starts to bubble.

Step 11

Add in the chicken and stir. For more sauce add in hot water and stir.

Step 12

Ready to plate. Serve with basmati rice and garnish with sliced spring onions, and cucumber strings on coriander.

Step 13

Lick you’re lips and enjoy