Sweet Chili Chicken
Ready In: 25 mins
Serves: 2
Ingredients
- 2 skinless chicken breasts
- 1⁄2 cup sweet chili sauce
- 1 lemon, juice of
- 2 teaspoons grated fresh ginger
- 2 teaspoons crushed garlic
- 1 carrot, thinly sliced
- 1 red capsicum, thinly sliced
- 2 teaspoons cornflour
- 1 cup chicken stock
Directions
- Thinly slice chicken and place in ceramic dish.
- Combine chilli sauce, lemon juice, ginger and garlic. Pour over chicken, cover and leave to marinate for 10 minutes.
- Remove chicken from the dish, reserving the marinate. Heat a non-stick frying pan, add a little oil and pan-fry chicken pieces, in two batches, over a medium heat for 5 minutes, until browned all over and cooked through.
- Add carrots and red capcisum and cook until soften.
- Blend the cornflour with the stock and place in a saucepan along with reserved marinade. Bring to the boil, stirring continuously for 2 minutes until the mixture thickens.
- Serve the chicken on top of steamed rice and drizzled with sauce.
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