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Coconut chicken in a Sweet Chili Sauce

Marianne
Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 368 kcal

Ingredients
  

  • 600 g chicken breast, chopped
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 4 tbsp all purpose flour
  • 4 tbsp desicated coconut
  • 1 egg
  • 1 tbsp coconut oil
  • salt & pepper

For the Sauce:

  • 120 ml water
  • 5 tbsp sweet chili sauce
  • 2 tbsp tomato ketchup

Instructions
 

  • Season the chopped chicken with the spices and season with salt and pepper. Then coat in 1 tablespoon of oil.
  • In a deep plate, combine the flour and desiccated coconut. In a separate bowl beat the egg and season with salt and pepper.
  • Coat the chicken, dipping it first into the beaten egg, then into the flour and coconut mixture.
  • Heat the coconut oil in a wok or a larger pan, over medium-high heat.
  • Add the coated chicken to the wok or pan and fry for approximately 2-3 minutes. Turn the chicken over, and fry the other side for a further 2-3 minutes until golden and cooked through. Now move the meat over to one side of the wok and pour water into the empty space and bring to the boil. Add the sweet chili sauce and tomato ketchup, mix well and bring to the boil again.
  • Combine the sauce with the meat, stirring every now and then. Heat everything together and bring to a boil.
  • Serve with rice and coriander.

Video

Notes

  • Full nutrition/Serving: 368Kcal/15g Fat/20g Carbohydrate/36g Protein
  • From our December Recipe Pack
Keyword Dairy Free, High Protein, Meal Planning, Quick