Coconut Sriracha Chicken Rice Bowls

Serves. 4

Ingredients:
For the chicken
500g chicken thigh fillets
2 cloves garlic, grated
80ml coconut milk
Thew zest and juice of ½ a lime
1 tbsp fish sauce
½ tbsp sweet chilli sauce
½ tbsp Sriracha
½ tsp Turmeric

For the dressing
200ml coconut milk
2 tbsp sriracha
3 tsp fish sauce
The juice of a lime

For the pickled onions
1 red onion, finely sliced
The juice of a lime
A pinch of salt

To serve
Cooked rice
Sliced cucumbers
Roughly tourn mint leaves
Sliced red chillies
Roughly chopped unsalted roasted peanuts
Sriracha

Method:
1. marinade the chicken in the garlic, coconut, lime, fish sauce, sweet chilli, sriracha and turmeric for 30 mins or overnight in the fridge.
2. Pre-heat the oven to 180c fan. Heat a non-stick oven proof frying pan over a medium high heat. Shake off the excess marinade and add half the chicken and cook for 2-3 mins a side until golden. Repeat with the rest. Adjust the heat if you need to. Return all the chicken to the and pour over the remaining marinade. Pop into the oven for 8-10 minutes.
3. Meanwhile, whisk all the ingredients together for the dressing and pop the red onion into a mixing bowl. Add the lime juice and a pinch of salt and leave to pickle gently.
4. To serve, layer up rice, dressing, chicken, salads and garnish. Spoon over any of the really intense sticky sauce from the pan and dive on in.

Credit to @johngs on instagram.