Sticky Coconut Chicken

• Gluten free

• Meat

  • 8 Chicken thighs, boneless skinless

• Produce

  • 1 tsp Chilli flakes, red
  • 3 Garlic cloves
  • 2 1/2 cm Ginger, fresh

• Canned Goods

  • 300 ml Coconut milk

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 75 g Sugar

• Oils & Vinegars

  • 1 tsp Oil
  • 100 ml Rice wine vinegar

• Liquids

  • 100 ml Water

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 8 boneless, skinless chicken thighs
• 300ml (10fl oz) coconut milk
• 1 tsp red chilli flakes (or more if you like it super spicy)
• 2.5cm (1inch) fresh ginger
• 3 garlic cloves
• 1 tsp oil
• 100ml (3fl oz) rice wine vinegar
• 100ml (3fl oz) water
• 75g (2.6oz) sugar
• 2 tbsp soy sauce

Directions

• Place the chicken thighs in a large ziplock bag.
• Add the coconut milk, add the chilli flakes then grate in the ginger and garlic.
• Seal the bag and then give everything a good squish to ensure everything is well mixed and coated.
• Leave to marinate for at least 4 hours or up to 24 hours.
• Mix the rice wine vinegar, water, sugar and soy sauce together and set aside.
• Place a large non-stick frying pan over a high heat. Once it is super hot add the oil and then arrange the chicken thighs in a single layer with the smooth side down. (discard the marinade)
• Reduce the heat to medium/low and cook the chicken for 10 minutes.
• Turn the chicken over and pour over the vinegar mixture.
• Allow the chicken to cook for a further 10 minutes, then carefully use a spoon to glaze the chicken.
• Cook for another 5-10 minutes until the chicken is cooked through and the glaze is thicker and sticky.
• Serve with rice and some green veg.