Ingredients：
Chicken thigh (skinless)	480g (about 4 pc)
Sweetcorn	1/2 bowl
Shredded coconumt	1/2 tbsp

 

Marinade：
Low sodium soy sauce	2 tsp
Pepper	1/2 tbsp
Sugar	1/2 tbsp

 

Sauce：
Garlic	6 pieces
Shallot	1
Chilli	1/2 pc
Shredded coconut	1/2 tbsp
Tomato paste	1 tbsp
Reduced-fat peanut butter	1 tsp
99% reduced chicken broth	1/2 cup
Skimmed milk	1/4 cup
Black peper	1/2 tsp

 

Method:

1. Chop the garlic, onion and deseeded chili, set aside.
2. Wipe then chop the chicken after rinse.
3. Pour the marinade, set aside for 30 minutes.
4. 200°C Pre-heat the oven to 200°C.
5. Pre-heat the non-stick frying pan, the fry the chicken pieces until golden, and is about 80% cooked.
6. Fry the garlic, onion chili, tomato paste and sweet corn, then pour in the remaining sauce.
7. Pour the sauce onto the chicken pieces, then sprinkle shredded coconut .
8. Bake for 10 minutes, ready to serve.

 

Nutrition tips：

• Placing a baking paper onto the tray can help absorb excess oil, it also makes cleaning easier.