Trident’s Sweet Chilli Coconut Chicken

Prep time 10 minutes
Cooking time 15 minutes
Total time 30 minutes
Serves 4
Difficulty Easy

Serving Suggestion

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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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Today it's so easy to create delicious, wok-inspired Asian meals at home with fresh ingredients and Trident's range of authentic Asian products... and you don't have to be a professional chef to do it.

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