Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

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(22 ratings)

Prep: 20 mins Cook: 30 mins


Serves 2
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Nutrition and extra info

  • Freezable

Nutrition: per serving (without rice)

  • kcal275
  • fat7g
  • saturates2g
  • carbs22g
  • sugars20g
  • fibre4g
  • protein33g
  • salt0.8g
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    For the chicken

    • 3 shallots, halved



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 small red chillies, deseeded, half roughly chopped and half finely chopped
    • zest and juice 1 lime



      The same shape, but smaller than…

    • thumb-length piece of fresh root ginger, finely grated
    • 2 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 2 chicken breasts, skin on

    For the salad

    • 1 red-skinned apple, cut into matchsticks



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • ½ mango, peeled and cut into matchsticks
    • ½ small bunch mint, leaves picked



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 3 spring onions, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • small bunch coriander, leaves picked
    • ½ tsp fish sauce, plus a splash
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • ¼ tsp caster sugar


    1. Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

    2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

    3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

    4. When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    6th Jun, 2011
    Great and loved the salad - rice would have been better if i had used my normal proportions - came out a bit wet.
    21st Apr, 2011
    I used skinless fillets and they produced no juice so there wasn't any chicken flavour to make the sauce with so I just used fish sauce, sugar, lime juice and coriander. Didn't like the rice much, really sloppy, not like sticky rice I've had in restaurants. We love spicy food but two bird eye chillis was way too much! I loved the apple salad (mango wasn't ripe enough to use) and would definitely make this all again with tweaks.
    20th Jul, 2010
    I thought all the ingredients went well and my wife thought it was delicious as did I, so if the wife's happy it gets 4 stars from me!!
    14th Jun, 2010
    The rice worked really well and was very tasty. The chicken was also nice. Not 100% sure about the salad but maybe just a personal taste thing. We didn't really get much of a sauce. Be careful to save some lime juice for the final sauce - the recipe doesn't really make it clear to do this.
    5th Nov, 2009
    I loved this dish. I too have found it difficult to buy chicken breasts with the skin still on so what I have done is bought chickens when they are on offer and have taken the breasts off myself. This worked out very economical when we had frinds over for dinner. I also increased the chilli in the stuffing mix a little. The recipe I felt was a little unclear with the making of the sauce but I bumbled throug and it all came out well. Try this, you will love it.
    16th Aug, 2009
    Just a note for those who like me are calorie counting - the above nutritional values per serving doesn't count for the sticky coconut rice. The values for the rice per serving are 301 kcals, protein 6g, carbs 57g, fat 7g, sat fat 5g, fibre none, sugar 1g, salt 0.01g
    31st Jul, 2009
    my rice did not turn out good :( i thought the stuffing wasn't great but the salad was delcious!
    31st Jul, 2009
    A tasty dish that is simple to prepare. Definitely be making it again.
    22nd Jul, 2009
    This was a great dish and will become a firm favourite! I made extra salad and dressing to make it more substantial
    7th Jul, 2009
    We have had this recipe a few times and always really enjoy it, if I haven't been able to get chicken breasts with skin on, I have used skinless but it isn't the same and the spice paste goes a bit dry. I have also tried cutting a pocket in the chicken and filling that with the paste this works better but doesn't look as appetising.


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