Take your BBQ cooking to the next level with this delicious creamy chicken wok recipe. Tender pieces of seasoned chicken are seared over high heat before being combined with onion, garlic, mustard, tomato purée and coconut milk to create a rich, flavour-packed sauce.
Cooked in the wok insert on your Broil King BBQ, this easy chicken recipe is perfect served with rice or Chinese noodles. For an extra kick, finish with a drizzle of Sriracha chilli mayo.
Ingredients
800g chicken breast fillet
Spice mixture of your choice (paprika, onion, garlic, coriander, marjoram, pepper, thyme)
250ml chicken stock
400ml coconut milk
1 onion
4 cloves of garlic
2 tbsp mustard
2 tbsp tomato paste
1 tbsp sweet paprika
1 tbsp oregano
1 tbsp garlic powder
1 tbsp Thai curry
1 t sp salt
½ tsp ground black pepper
Sriracha Chilli Mayo
Instructions
Cut the chicken breast fillet into bite-sized pieces and season, marinate for 1-2 hours.
Place the cast iron wok insert into the grill and preheat to around 75% burner power. Add chicken pieces.
Sear the chicken on all sides in the hot wok. Once a nice crust has formed, remove the chicken from the wok and set aside.
Add the diced onion and chopped garlic to the wok. Once the onions become slightly translucent, add the mustard and tomato purée and cook for a few minutes, taking care not to let anything burn. If necessary, reduce the burner temperature slightly.
Deglaze with the vegetable stock and mix everything together well. Before the sauce comes to the boil, add the coconut milk and spices. Allow the sauce to simmer for around 5 minutes.
Return the seared chicken to the sauce and cook for 30–45 minutes on the lowest burner setting with the lid closed.
Your delicious chicken dish is now ready to serve. Enjoy with rice or Chinese noodles.
For an extra kick, finish with a drizzle of Sriracha chilli mayo.
