Coconut five-spice marinated chicken breasts
Served with Thai slaw and crunchy rice noodles

coconut five-spice chicken breasts
Prep time
Cook time

Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.


  • 8 chicken breast fillets


  • 1 tbsp unsweetened coconut milk
  • 1 tsp honey
  • 1 tsp lime juice
  • 1 small red chilli, finely chopped


  • 1/3 cup unsweetened coconut milk
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 clove garlic, finely chopped
  • 2 1/2 tsp Chinese five-spice powder
  • 1 tsp salt

Thai slaw

  • 4 large carrots, coarsely grated
  • 1 red pepper, deseeded and finely sliced
  • 1 small red onion, finely sliced
  • 1 cup of oil, for shallow frying
  • 100g rice noodles


  • To make the coconut-honey dressing, whisk the coconut milk, honey, lime juice and chilli together in a small bowl. Set aside. To make the marinade, mix the coconut milk, honey, lime juice, soy sauce, garlic, five-spice powder and salt in a large bowl.
  • Add the chicken thighs and coat well. Marinade for 15 minutes. While the chicken is marinating, mix the carrots, red pepper and red onion in a bowl with the coconut-honey dressing. Heat the oil in a pan and fry the rice noodles.
  • When the rice noodles puff up, remove them from the oil and place onto a kitchen towel to absorb the excess oil. Preheat a grill or grill pan to medium.
  • Grill the chicken thighs for about 4 minutes on each side, until cooked through. Serve the chicken with the Thai slaw and top with crunchy rice noodles.