coconut sweet chilli

My supercharged marinade gets chicken sticky, sweet and charry in record time, making this a great weeknight salad. Make sure your pan is searing hot to help things along and get that magical sizzle! Virtuousness never tasted so good.

Sticky Grilled Chicken Salad | Marion&#039;s Kitchen

chicken thigh

vegetable oil

(10 ounces) lettuce leaves

carrot

cauliflower florets

red cabbage

kale

tbsp sliced spring onion (scallions)

Marinade:

garlic cloves, finely grated

tbsp fish sauce

tsp dark soy sauce

brown sugar

Step 1.If your chicken pieces are thicker than 1cm (10mm), slice them lengthways so that they’re nice and thin. The chicken will cook quickly on the outside, so it’s important the pieces are no too thick.

Step 2.Combine the marinade ingredients and the chicken. Heat a non-stick frying pan over high heat. Add the vegetable oil and place the chicken in the pan. Place a saucepan lid directly on top of the chicken and press down gently. Cook for 2-3 minutes or until the chicken is deep, dark brown and charry on the first side. Remove the saucepan lid and turn the chicken over. Reduce the heat to low and continue cooking until chicken is cooked through (another 3-4 minutes). Remove chicken from the pan and rest for 3-4 minutes. Then slice.

Step 3.Mix vegetable ingredients together with the Coconut Sweet Chilli sauce.

Step 4.Divide among serving bowls and top with chicken and spring onion (scallions).

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Top 1 coconut sweet chilli recipes from across the web

The most viewed coconut sweet chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Grilled Chicken Salad | Mari...

The most viewed coconut sweet chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine