Tai Po Chicken, Peanut and Coriander Rice

From our homelands of Tai Po village in Hong Kong this lovely, sweet, spicy sauce with aromatic habanero chilli, citrus lemon & lime together with sweet plum blends to create a unique chilli sauce. In this one pot dish we have used our Taste Tai Po Chilli Sauce to marinade the chicken thighs before cooking them with rice and spring greens. A generous drizzling of Taste Tai Po Chilli sauce finishes off this dish.


1285ml Bottle of Keejay’s Tai Po sauce
2tbspCooking oil
8Skin-on, bone-in chicken thighs
2Medium onions, sliced
240gBasmati rice, rinsed
580mlChicken stock
300gRoughly chopped pak choy or 200g Sliced spring greens
60gRoasted peanuts, chopped
4Spring onions, sliced
A large handful of coriander leaves, chopped large handful of mint leaves, chopped (optional)
Serves 4


Prep time 10 min

Cooking time 45 mins

  • |

    In a wide, large casserole or pan, heat the oil over a medium heat. Brush the chicken thighs lightly with the Tai Po sauce then cook for 8 mins on each side, set aside. Add the onion to the pan and cook for 8 mins or until golden.

  • 2

    Add the rice and mix well then pour over the stock and set the chicken on top in an even layer. Bring to the boil, cover with a lid then reduce to a simmer for 15 mins.

  • 3

    Without completely taking the lid off so stopping the steam from escaping, add the pak choi or greens. Take off the heat and leave to stand for 10 mins.

  • 4

    Stir in the peanuts, spring onions and herbs and drizzle over more Tai Po sauce to serve.

  • TIP – if you’d rather use boneless chicken thighs just reduce the cooking time in step 1, to 4 mins each side.