Baked Thai Chicken Recipe

 
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Baked Thai Chicken
  • Chef: Nisha Luthara
  • Recipe Servings: 8
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Assorted veggies served with zesty chicken.

Ingredients of Baked Thai Chicken

  • 1 chicken with skin cut into 8 pieces
  • For the marinade:
  • 2 stalks lemon grass-chopped
  • 1
  • 3 tsp chopped garlic
  • 1 chopped onion
  • 3 Tbsp chopped coriander stems
  • 1 Tbsp grated jaggery
  • 120 ml coconut milk
  • 2 Tbsp fish sauce
  • 2 Tbsp soya sauce
  • Mixed vegetable base:
  • 2 Tbsp oil
  • 1-2 whole red chillies
  • 2 Tbsp spring onions-cut into 1
  • 1/2
  • 1 chopped capsicum
  • 100 gm bean sprouts
  • 100 gm baby corn
  • 2 sliced tomatoes
  • 2 peeled and sliced carrots
  • 2 Tbsp beans
  • Salt and pepper
  • 1 tsp sugar
  • 6 Tbsp vegetable/chicken stock
  • Garnish with:
  • Lemon wedges and sliced red chillies

How to Make Baked Thai Chicken

  • 1.To make the marinade, blend all ingredients together.
  • 2.Pour over the chicken pieces and leave for 3-4 hours.
  • 3.Bake chicken on rack over a baking tin at 200 C for 25 minutes. Baste regularly with marinade.
  • To prepare the vegetables:
  • 1.Heat the oil in a large pan. Stir-fry chillies, spring onions and ginger for 1 minute.
  • 2.Add remaining vegetables and fry for 2 minutes.
  • 3.Season well, sprinkle on the sugar and pour in the stock.
  • 4.Serve with the chicken, garnished with lemon wedges and red chillies.
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