Trident’s Sweet Chilli Coconut Chicken

  • Prep time 10 minutes

  • Cooking time 15 minutes

  • Total time 30 minutes

  • Serves 4

  • Difficulty Easy

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Ingredients
  • 500g chicken thigh fillets, quartered
  • 1 bottle Trident Sweet Chilli Sauce
  • 2 tbsp vegetable oil
  • 400ml can Tridents coconut cream
  • 1 tbsp fish sauce
  • 1/3 cup fresh Coriander
  • 2 long red chillies, finely sliced
  • 2 Kaffir lime leaves
  • lime wedges, to serve
  • 400g Tridents Hokkien Noodles
Instructions

Step 1 - Place the chicken in a bowl. Add half bottle of Tridents Sweet Chilli sauce and toss to combine.

Step 2 - Heat the oil in a large wok over high heat. Add the chicken and spread the pieces out. Allow to sear for 2 minutes or until golden brown on the first side. Then stir-fry and flip the pieces over. Sear for another 2-3 minutes to allow more colour to develop.

Step 3 - Now add the Tridents coconut cream and the remaining Trident SCS to the wok. Stir through the fish sauce. Add Kaffir lime leaves Slowly bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring every so often, or until the chicken is cooked through.

Step 4 - Stir through the coriander and red chillies. Remove Kaffir lime leaves before serving Serve with Trident Hokkien Noodles, made per pack instructions and lime wedges.

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