Baked Thai Chicken Recipe
Assorted veggies served with zesty chicken.
- Total Cook Time 30 mins
- Cook Time 30 mins
- Recipe Servings8
Ingredients of Baked Thai Chicken
- 1 chicken with skin cut into 8 pieces
- For the marinade:
- 2 stalks lemon grass-chopped
- 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 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 ChickenHideShow Media
To make the marinade, blend all ingredients together.
Pour over the chicken pieces and leave for 3-4 hours.
Bake chicken on rack over a baking tin at 200 C for 25 minutes. Baste regularly with marinade.
To prepare the vegetables:
Heat the oil in a large pan. Stir-fry chillies, spring onions and ginger for 1 minute.
Add remaining vegetables and fry for 2 minutes.
Season well, sprinkle on the sugar and pour in the stock.
Serve with the chicken, garnished with lemon wedges and red chillies.