Sweet Chilli & Basil Chicken
- 5m Prep Time
- 8m Cook Time
- 13m Ready In
Quick and easy chicken fillets with a punchy sweet chili and basil dipping sauce, ready in 10 minutes.
Ingredients
- 4 mini chicken fillets
- 200 g chicken
- 37 ml olive oil
- 1 basil leaves
- 4.93 ml fennel seeds
- 44.4 ml sweet chilli sauce
- 0.5 lime juiced
- sea salt
- black pepper freshly ground
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.5 mg
- Iron: 2.29 mg
- Magnesium: 48.5 mg
- Phosphorus: 287 mg
- Potassium: 453 mg
- Zinc: 1.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 mini chicken fillets
- 200 g chicken
- 37 ml olive oil
- 1 basil leaves
- 4.93 ml fennel seeds
- 44.4 ml sweet chilli sauce
- sea salt
Prepare
- Juice 0.5 lime
- black pepper, freshly ground
Let's Cook
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Step 1.
Heat a griddle pan over high heat until smoking. Meanwhile, brush the chicken fillets with ½ tablespoon of olive oil. Lay the chicken in the hot griddle, then reduce the heat to medium. Griddle for 3–4 minutes per side until golden and cooked through (no pink inside).
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Step 2.
While the chicken cooks, place the basil leaves, remaining 2 tablespoons olive oil, and a good pinch of salt and pepper into a mini food processor or blender. Blend until smooth, then pour the basil oil into a serving bowl.
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Step 3.
Gently crush the fennel seeds with the back of a knife or using a mortar and pestle. Add the crushed fennel seeds to the serving bowl with the basil oil. Add the sweet chilli sauce and lime juice, and mix well.
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Step 4.
Serve the golden chicken fillets with the sweet chilli and basil dipping sauce.