Sweet Chili Chicken With Rice

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.