Sweet Chili Chicken With Rice

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep Time does not include marinade time.
  • Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
  • Drain chicken and reserve marinade.
  • Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
  • Boil, steam or microwave rice until tender, drain, stir in extra coriander.
  • Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
  • To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
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