Sweet Chili Chicken with Rice
Steamed chicken, white rice and coriander, warmed with chilli and ginger. It's finished with sauce.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
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.
- 2
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.
- 3
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.
- 4
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
