STREAMING NOW: Chuck's Week Off

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe from”
2hrs 10mins

Ingredients Nutrition

  • 1 (200 g) chicken breasts, cut into bite-size pieces
  • 560 g chicken wings, cut in half at the joint, discard wing tips
  • 1 cup fresh coconut juice
  • 1 long red chili, cut into 2cm pieces
  • 1 long green chili, cut into 2cm pieces
  • 3 spring onions, cut into 3cm pieces
  • 2 lemongrass, white part only, chopped (for the marinade)
  • 2 shallots, chopped (for the marinade)
  • 2 garlic cloves, chopped (for the marinade)
  • 1 tablespoon sesame oil (for the marinade)
  • 1 tablespoon sugar (for the marinade)
  • 2 tablespoons fish sauce (for the marinade)
  • 1 teaspoon turmeric powder (for the marinade)
  • 13 cup coriander leaves, for garnish
  • 2 tablespoons rice bran oil
  • 1 teaspoon chili flakes (for the marinade)


  1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
  2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
  3. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a