×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Sweet Chilli Chicken with Nam Pla Sugar Snap Pea Salad | DonalSkehan.com
  • recipes

Sweet Chilli Chicken with Nam Pla Sugar Snap Pea Salad

July 16

Tender roasted chicken with a sweet and savoury coating and a fresh simple salad are the reasons why this dish is a firm favourite in my house at the moment! Feel free to add rice to this dish if you are looking for something a bit more filling.

  • time 45 mins + marinating time
  • serves Serves 4
Method
  1. Preheat the oven to 220°C/200°C fan/gas mark 7. In a large bowl, whisk together the rapeseed oil, soy sauce, rice wine and 1-2 tablespoons of chilli & garlic marinade along with the ginger and garlic.
  2. Add the chicken thighs to the bowl. Toss to coat. At this point, you can cover the dish with cling wrap and place in the fridge to marinate for a few hours, or you can cook them straight away if you don’t have the time.
  3. Place a large griddle pan over a medium high heat. Fry the marinated chicken thighs removing any excess marinade skin side down for 3-4 minutes or until nice char marks appear. Turn the chicken pieces and place the griddle pan in the oven for 15-20 mins or until the chicken is cooked all the way through.
  4. For the salad, in a large mixing bowl whisk together the lime juice and sugar until it’s dissolved. Whisk through the fish sauce and chilli before adding the rest of the ingredients, holding back some peanuts to garnish.
  5. Serve the chicken in flat bowls with the sugar snap salad and extra peanuts sprinkled on top.

Rate this recipe

Average rating 4.7 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Ingredients

For the chicken:

1 tbsp Lakeshore Rapeseed Oil

1 tbsp soy sauce

1 tbsp rice wine

6-7 tbsp Lakeshore Sweet Chilli & Garlic Marinade

1 large thumb-sized piece of fresh ginger, finely chopped

2 garlic cloves, crushed

8 small chicken thighs

For the Nam Pla sugar snap pea salad:

Juice of 1 lime

1 heaped tbsp dark brown sugar

3 tbsp fish sauce

1 thai birdseye chilli, finely sliced in rounds

225g sugar snap peas, sliced

1 green pepper, finely sliced

Small bunch radishes, finely shaved on mini mandolin

Small bunch of coriander leaves

Small bunch of mint leaves

50g roasted salted peanuts, gently ground in pestle & mortar

4.7
(3)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan