Thai-inspired Chicken

    (33)
    1 hour 30 mins

    You can't escape the fantastic flavours in this dish. Chicken is marinated in a chilli, lime and lemon grass mixture before it's coated with til (sesame) breadcrumbs and baked. Combine this with a leafy salad tossed with a lemony seasoning and you have a healthy, tasty light dinner.


    33 people made this

    Ingredients
    Serves: 10 

    • 4 green chillies, chopped
    • 5 green onions, chopped
    • 1 tablespoon grated lemon/ lime zest
    • 2 limes, juiced
    • 1 bunch fresh coriander, chopped
    • 3 tablespoons fish sauce
    • 1 lemon grass stalk
    • 1 teaspoon salt
    • 2 teaspoons caster sugar
    • 1 tablespoon mustard
    • 10 skinless, boneless chicken breast fillets
    • 60g breadcrumbs
    • 1 tablespoon grated Parmesan
    • 1 tablespoon toasted sesame seeds
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

    1. In a mixie or food processor, combine chillies, green onions, lime zest and juice, half of the coriander, fish sauce, lemon grass, salt, sugar and mustard. Blend until smooth. Rinse chicken and place in a bowl with blended ingredients. Refrigerate for 1 to 4 hours.
    2. Preheat oven to 180 C.
    3. In a shallow dish or bowl, mix together the breadcrumbs, remaining coriander, Parmesan, sesame seeds and salt and pepper to taste. Remove chicken from marinade (disposing of any remaining marinade) and coat in breadcrumb mixture until well coated on both sides.
    4. Place coated chicken in a lightly greased baking dish (if desired, drizzle with olive oil on top for a crisp finish) and bake for 20 minutes, or until chicken is cooked through and juices run clear.

    Tip:

    This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for a starter. And either in strips or whole, it's perfect for a Chinese inspired green salad. Leftovers are scrumptious inside a wrap with crisp lettuce/cabbage and bean sprouts.

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    Reviews and Ratings
    Global ratings:
    (33)

    Reviews in English (23)

    by
    19

    It's a refreshing new taste that I hadn't had before; I thought I'd try it out, and well, my rating says it all ) This one is a keeper. The easiness rating is 3 coz you need a blender to make the marinade, but apart from that - superb!  -  09 Jan 2002  (Review from Allrecipes US | Canada)

    by
    17

    I added fresh grated ginger and garlic and made a coconut curry dipping sauce - the family loves this!  -  07 May 2001  (Review from Allrecipes US | Canada)

    by
    16

    Very tasty! I marinated these overnight to let the flavors really seep in. They weren’t so much spicy as they were tangy from the lime and cilantro. They are very good served with the honey mustard sauce that can also be found here at All Recipes. I think that I will use less breading next time because it didn’t really crisp like I thought it would.  -  30 Sep 2002  (Review from Allrecipes US | Canada)

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