Sweet Chili Chicken With Rice - cooking recipe

Ingredients

Prep Time does not include marinade time
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
1 tablespoon fresh lemongrass, chopped finely or 1 teaspoon concentrated lemongrass paste
100 ml sweet chili sauce
50 ml lime juice
3 tablespoons coriander, chopped coarsely
4 chicken breasts
150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)
2 -3 tablespoons extra chopped coriander
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour

Preparation

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.