This easy recipe combines sweet chilli chicken, crunchy cabbage and creamy mayo in a soft wrap.
Serves66
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + 30 mins marinating time
+ 30 mins marinating time
Just because we’re all staying at home doesn’t mean we can’t eat well and I’ve got a really really simple recipe that uses everyday supermarket ingredients.
Sweet chilli sauce baked chicken thighs with a lime dressed slaw wrap.
What we’re going to do is we’re going to is we’re going to fill the wraps with one of my favourite ingredients that’s chicken thighs. A kilo of chicken thighs and we’re going to marinate them first in this brilliant combination
One cup of sweet chilli sauce. To that I’ll add the stems of the coriander. The leaves, I’m going to use the leaves for the garnish and use the stems for the marinade. Now a simple trick for peeling your ginger before you grate it is to use a spoon. I’ve also got, I found them today, I’ve got kaffir lime leaves, if you find them they’re great. Thai basil would also be great. Garlic goes in.
And then drop in your chicken thighs. I’ve got those chicken thighs into 8 equal size pieces. We’re going to cover this with plastic wrap and put it in the fridge for at least half an hour.
Then lay it out on a baking tray. Last one goes on here and we’re done. So anyway, chicken thighs in. One hundred and eighty degree oven for twenty five, thirty minutes. I’ll check it in twenty five.
Right i've shredded my cabbage, and also shredded my iceberg lettuce. I've got a nice salad bowl and I’m going to sprinkle in some lettuce, some of the cabbage, some of the lettuce. I’m going to dress that salad just before we sit down to eat with mixture of fish sauce and lime juice.
I’m going to put the bread in the microwave just to warm up. Well the thighs are ready, that’s twenty five minutes, let’s have a look. Oh yeah! Scoop them off onto a serving platter. Look at that lovely burnt bit, that is, that one there, let’s just say, is a chefs snack. Oh Mama Mia!
So plate something up. Flat bread, some iceberg slaw, some spring onions, four or five bits of chicken, Japanese mayonnaise here and coriander.
It’s a really fresh light simple way of making lunch or even dinner whether you’re by yourself or in isolation with your family.
I hope you have enjoyed some of the tips and tricks you’ve seen. Stay home, stay well, together we’re gonna get through this, but we will get through better with food like this.
Ingredients
3/4 cup (185ml) sweet chilli sauce
1 thumb-sized piece of ginger, peeled, finely grated or chopped
2 garlic cloves
1 small bunch of coriander, leaves picked, stems finely chopped
6 kaffir lime leaves, very thinly sliced (optional)
1kg Coles RSPCA Approved Chicken Thigh Fillets, each cut into 8 pieces
12 small flour wraps
1/2 white cabbage, shredded
1 iceberg lettuce, shredded
1 lime, juiced
2 tsp fish sauce
6 spring onions, thinly sliced
Mayonnaise, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large ovenproof dish or airtight container, mix the sweet chilli sauce, ginger, garlic, coriander stems and half the lime leaves, if using. Add the chicken and stir thoroughly to coat. Cover and refrigerate for 30 mins or overnight to develop the flavours.
Step 2
Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper. Arrange chicken pieces on the lined trays, ensuring they have some space between them (place the larger or chunkier pieces on 1 tray and the smaller or thinner pieces on the other). Place the tray with the smaller pieces in the lower third of the oven and the tray with the larger pieces above it in the upper third. Cook for 20-30 mins, checking the chicken after 20 minutes. If the chicken pieces feel firm and cooked through but are still pale, increase the oven temperature and blast them for another 5-10 mins or until they’re a little darkened at the edges. Transfer to a serving platter and sprinkle with the remaining lime leaves, if using.
Step 3
Meanwhile, warm the wraps in the oven or microwave following packet instructions. Combine the cabbage and lettuce in a large bowl. Mix the lime juice with the fish sauce in a small bowl or jug. Drizzle lime juice mixture over the cabbage mixture just before serving.
Step 4
Build your own wrap with some slaw, spring onion, chicken, a zigzag of mayo and a few coriander leaves. Eat and repeat!
