Chilli marinade

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6 (makes enough to coat 6 pieces of meat)

Time to make: 5 mins

Ingredients

More weights & measures

½ cup sweet chilli sauce

3 tablespoons white wine vinegar

1 tablespoon fish sauce

½ cup fresh coriandercilantroX

3 cloves garlic, minced

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Instructions

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1 Mix all ingredients together and use to coat chicken. Marinate for at least 1 hour.

2 Heat a non-stick pan until hot then stir-fry chicken until evenly cooked.

Serving suggestion

Works well with chicken pieces (cut in strips). Add some stir-fry vegetables and cook for 3-4 more minutes.

Variations

Make it gluten free: Check sweet chilli sauce and fish sauce are gluten free.

HFG tip

Marinade keeps for 2 days in a sealed container in the fridge.
Works well with chicken pieces (cut in strips).
Use lean cuts of meat.
Place marinade and meat in a non-metallic dish to marinate.
To allow flavours to be absorbed into the food, use a sharp knife to make slits in the surface of the meat before marinating.
Once marinated, keep meat and fish in the fridge covered until ready to cook.
Once cooked, leave meat to stand for 5-10 minutes to allow the meat to rest so the juices re-absorb into the meat.

Nutrition Info (per serve)

Calories 41 cal

Kilojoules 170 kJ

Protein 1 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 0 g

Sodium 310 mg

Calcium 0 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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