INGREDIENTS
- 600g (1.3lb) chicken thigh fillets, cubed
- 1 bottle Marion's Sticky Chilli Ginger Marinade
- 2 Tbsp vegetable oil
- 400ml (14 oz) can coconut milk
- 1 Tbsp fish sauce
- 10 fresh Thai Basil Leaves
- 2 long red chillies, finely sliced
- Greens of choice (beans, etc)
- Steamed rice, to serve
METHOD
- Mix the chicken in the bowl with 2 tablespoons of the marinade
- Cook chicken in wok until golden
- Now add the coconut milk, remaining marinade and fish sauce to the wok
- Bring to a simmer then reduce heat to low for 10 minutes and add beans
- Stir through the basil and red chillies. Serve with steamed rice and lime wedges