Thai Chicken

Name: Thai Chicken
Ingredients: 1/2 cup light coconut milk; 1/4 cup chopped fresh cilantro leaves; 1 stalk lemongrass, white part finely sliced; 2 tbsp finely grated fresh ginger; 1 None lime, juiced; 2 None small fresh red chilies, seeded, finely chopped; 2 tsp fish sauce; 18 oz chicken breast fillets, flattened; None None cooked brown rice, to serve; None None lime wedges, to serve; None None steamed baby bok choy, to serve

11 ingredients

3 steps

Ingredients

1/2 cup light coconut milk
1/4 cup chopped fresh cilantro leaves
1 stalk lemongrass, white part finely sliced
2 tbsp finely grated fresh ginger
1 None lime, juiced
2 None small fresh red chilies, seeded, finely chopped
2 tsp fish sauce
18 oz chicken breast fillets, flattened
None None cooked brown rice, to serve
None None lime wedges, to serve
None None steamed baby bok choy, to serve

Directions

1

Preheat oven to 350°F.
2

In a bowl, combine coconut milk, cilantro, lemongrass, ginger, lime juice, chilies and fish sauce. Add chicken and toss to coat.
3

Arrange chicken on a baking tray lined with parchment paper. Bake for 10-15 mins, until cooked through. Serve with rice, lime wedges and steamed baby bok choy.