Chicken & Poultry

Ginger, Lemon & Sweet Chilli Chicken with Coconut Rice

Tender chicken strips in a vibrant sweet chilli and ginger marinade, stir-fried with colourful peppers and served over fragrant coconut rice for a satisfying weeknight dinner.

By Ricky Robinson Updated November 18, 2025

This chicken dish brings together the warming heat of ginger, the brightness of fresh lemon, and the sticky sweetness of chilli sauce into one simple stir-fry. The marinade does most of the work here, you just need to give it an hour in the fridge for the flavours to soak into the chicken properly. It's the sort of recipe that looks impressive but doesn't take much effort once everything is prepped.

Marinating the chicken for a full hour helps the ginger and lemon penetrate the meat, keeping it tender and flavourful during the high-heat cooking.

The coconut rice is the perfect base for this dish. Cooking the rice in coconut milk instead of plain water adds a subtle richness that balances the sharp, tangy notes of the marinade. You don't need any special equipment, a standard rice cooker handles it beautifully, and while that's cooking away, you can focus on the stir-fry.

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Ginger, Lemon & Sweet Chilli Chicken with Coconut Rice

The key to a good stir-fry is getting your pan properly hot before you start. Use sesame oil for its nutty flavour, and get those peppers and onions in first to give them a bit of char and softness. When you add the chicken and all that marinade to the wok, the sugars in the sweet chilli sauce caramelise slightly, coating everything in a glossy, sticky glaze.

This recipe serves four comfortably and works well on a weeknight when you want something that feels a bit special without spending ages in the kitchen. The colours are vibrant, the flavours are balanced, and the whole thing comes together in under an hour if you factor in the marinating time. Garnish with fresh spring onions and a few slices of red chilli for a bit of extra heat and visual appeal. If you've got leftovers, they reheat well the next day, though the peppers will soften a bit more.

Ginger, Lemon & Sweet Chilli Chicken with Coconut Rice

Chicken Ginger Sweet chilli
Total Time 1 hr 38 min
Servings 4 servings
Calories 520 cal
Protein 35g

Ingredients

Equipment Needed

  • Wok or Large Frying Pan
  • Rice Cooker
  • Knife and Chopping Board
  • Mixing Bowl

Instructions

  1. 1
    In a bowl, mix together the sweet chilli sauce, soy sauce, lemon juice, grated ginger and ground coriander. Add the sliced chicken and mix well to coat. Cover and refrigerate to marinate for 1 hour.
  2. 2
    Rinse the rice under cold water until the water runs clear and drain well.
  3. 3
    Add the coconut milk to the rice cooker, along with the water, salt and sugar. Add the rice and give everything a good stir. Close the lid and turn the rice cooker on.
  4. 4
    When the rice is cooked, use a fork to fluff it up.
  5. 5
    Heat the sesame oil in a wok or large frying pan over high heat. Add the onion, yellow pepper, red pepper and half of the sliced red chilli. Stir-fry for 5-6 minutes until softened.
  6. 6
    Add the chicken and all of the marinade to the wok. Stir-fry for 8-10 minutes until the chicken is cooked through.
  7. 7
    Serve the chicken over the coconut rice, garnished with the remaining red chilli slices and sliced spring onions.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or frying pan over medium heat, adding a splash of water if the sauce has thickened too much.

Serving Suggestions

Serve immediately while the chicken is hot and the peppers still have a bit of crunch. This dish pairs well with prawn crackers or a simple cucumber salad on the side for extra freshness.

Ginger, Lemon & Sweet Chilli Chicken with Coconut Rice

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