• 30minutes
  • 401calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C
MineralsFluorine, Chromium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons fresh ginger , grated

  2. 3 garlic cloves , crushed

  3. 1 tablespoon fresh lemongrass , chopped finely or 1 teaspoon concentrated lemongrass paste

  4. 100 ml sweet chili sauce

  5. 50 ml lime juice

  6. 3 tablespoons coriander, chopped coarsely

  7. 4 chicken breasts

  8. 150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)

  9. 2 -3 tablespoons extra chopped coriander

  10. 1 cup water

  11. 1 teaspoon instant chicken bouillon granules

  12. 2 teaspoons cornflour

Instructions Jump to Ingredients ↑

  1. Prep Time does not include marinade time.

  2. 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.

  3. Drain chicken and reserve marinade.

  4. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.

  5. Boil, steam or microwave rice until tender, drain, stir in extra coriander.

  6. 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.

  7. To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.


Send feedback