Sweet chilli chicken
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|¼ cup||Sweet chilli sauce|
|2 tbsp||Root ginger|
|2 cloves||Crushed garlic|
|2 tbsp||Fresh coriander|
|2 tbsp||Vegetable oil|
|1 cup||Chicken stock|
|200 g||Steamed rice|
|2 sprigs||Fresh coriander|
- Cut skinless chicken breasts into 2cm slices and place in a ceramic dish. Combine chilli sauce, lemon juice of a lemon, grated fresh ginger, crushed garlic and chopped coriander. Pour over chicken. Cover and leave to marinate for 10 minutes.
- Remove chicken from the dish, reserving the marinade. Heat a nonstick frying pan, add a little oil (vegetable oil, such as canola, sunflower or ricebran oil) and pan-fry chicken pieces, in two batches, over a medium heat for 5 Minutes, until browned all over and cooked through.
- Blend the cornflour with the stock and place in a saucepan along with the reserved marinade. Bring to the boil, stirring continuously for 2 minutes until the mixture thickens.
- Serve chicken on top of steamed rice (to serve), drizzled with sauce and topped with sprigs of coriander.
Note: Replace coriander with fresh parsley, if preferred.