2 tbs brown sugar
2 tbs olive oil
500g of diced chicken thigh (you could use chicken wings or mini-drumsticks, just messier to eat)
2 tbs tikka paste (this is what the original recipe calls for, we weren't able to find it here in Oz so we used a thai basil & garlic stirfry paste instead)
1x 400g can coconut milk
200g padthai noodles (I used thick egg noodles)
2 ripe mangoes (I used one tin. First time using tinned mango and I wouldn't eat it straight from the can but its good for cooking when ripe mangoes aren't available)
1 red onion thinly sliced
1 green chilli finely chopped
1 cup of coriander finely chopped
Juice of a lime
Preheat the oven to 180 degrees. Combine the teriyaki sauce, brown sugar and 1 tbs olive oil, toss the chicken to coat and then place on a baking tray. Bake for 20-25 minutes turning and basting with the remaining marinade until cooked and sticky.
In a saucepan saute the stirfry sauce until fragrant and then add the coconut milk. Allow to simmer for 25 minutes until reduced. Add the cooked noodles and coriander and lime juice. Distribute between bowls and top with chicken, sliced mango and onion and a garnish of chilli and coriander (to taste.)
Amy loved the sticky chicken on its own and I have left the chilli out the last few times I made this as it disagrees with Stella. I also added a splash of fish sauce to the coconut milk sauce but only because we love it! You can use different stirfry sauces and make it as hot or as flavoursome as you like!