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Thai Spiced Coriander Chicken

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Thai Spiced Coriander Chicken

Cooking Time Icon
Total Time 40 minutes
Servings Icon
Servings 4 people



  • 380 g pouch of Sicín Sásta diced chicken fillets
  • 2 cloves garlic, crushed
  • 1 red pepper, sliced
  • 1 green chilli, deseeded and sliced
  • 2cm piece of root ginger, grated
  • 4 tbsp chopped fresh coriander
  • Grated rind of 1 lime
  • 3 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp castor sugar
  • 150 ml coconut milk
  • Long grain rice for serving


  • Put the garlic, chilli, ginger, coriander, lime juice, soy sauce, castor sugar, coconut milk into a food processor and mix into a smooth paste
  • Open the resealable Sicín Sásta diced chicken pouch, and pour the smooth paste over the chicken. Reseal the pouch, and with your fingers, you can now move the chicken and paste around in the pouch until they are evenly coated. Now, return the pouch to the fridge and leave it to marinate for 1 hour or overnight.
  • Now, remove the chicken from the marinade, draining off as much of the marinade as you can. Heat some oil in a large non-stick pan over medium heat. Add your Sicín Sásta diced chicken, and fry together with the sliced red pepper for about 8 minutes until golden. Check that the chicken is cooked through.
  • While the chicken is frying, place the remaining marinade in a wok or pan and gently bring it to a boil. Reduce the heat and simmer for 3–5 minutes to heat thoroughly. Remove the wok or pan from heat.
  • Place the chicken breast portions on warmed individual serving plates, and pour over the sauce. Serve immediately with boiled rice.

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