Try something different for dinner this week and make this tasty Chilli Jam Chicken with Nam Pla Rice from Donal's meals in Minutes.


  • For the chicken

  • 1tbsp rapeseed oil

  • 1tbsp fish sauce

  • 1tbsp rice wine

  • 1 large thumb-sized piece of fresh ginger

  • 2 garlic cloves, crushed

  • 4 chicken thighs

  • 3tbsp sweet chilli sauce

  • 45g cashew nuts

  • For the Nam Pla rice

  • 125g basmati rice, cooked and cooled

  • 1tbsp rapeseed oil

  • 1 shallot, finely sliced

  • 1 stalk lemongrass, trimmed and finely chopped

  • ½ red chilli, finely sliced

  • 1-2tbsp nam pla fish sauce

  • 1tsp sesame oil

  • Juice of 1 lime

  • A good handful coriander, roughly chopped


  • 1.

    Preheat the oven to 220C/200C fan/gas mark 7. In a large dish, whisk together the rapeseed oil, fish sauce and rice wine along with the ginger and garlic.

  • 2.

    Add the chicken thighs to the dish. 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 cook them straight away.

  • 3.

    Place the marinated chicken thighs in a large roasting tray, leaving about 2.5cm between the thighs to allow them space to crisp up. Cook for 35 minutes until crispy, then take out of the oven and use a pastry brush to brush each thigh with chilli sauce until they are all coated.

  • 4.

    Place back in the oven to cook for a further 10 minutes or until cooked all the way through.

  • 5.

    Place a frying pan over a medium high heat and add a drop of oil. Fry the shallots, lemongrass and chilli for 2 minutes or until aromatic.  Add in the cooled basmati rice and season with fish sauce and lime juice.  Fry for 2-3 minutes until warmed through.

  • 6.

    Serve the rice in flat bowls with the chilli chicken thighs and cashew nuts.

  • 7.

    Garnish with sliced spring onions & Cashew Nuts.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1269kj
  • Fat Total 77g
  • Saturated Fat 17g
  • Protein 62g
  • Carbohydrate 81g
  • Sugar 7g
  • Sodium 2027mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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