Sticky Chicken with Steamed Rice

  • 2 tbs sweet chilli sauce
  • 2 tbs tamari (or soy sauce)
  • 2 tbs crunchy peanut butter
  • 600g chicken thighs, halved with skin & fat removed
  • 1/4 cup fresh coriander, chopped
  • Steamed white rice to serve


  1. Preheat oven to 180°C. Combine sweet chilli, tamari and peanut butter in a small saucepan and heat over low-medium heat until combined.
  2. In a medium-sized bowl, combine sauce with chicken (if preferred, you can marinate in the fridge for 2 hours to enhance flavours).
  3. Place chicken pieces in a lightly greased ovenproof dish and bake for 30-40 minutes until cooked through. Scatter with coriander and served with steamed rice.