Sweet chilli chicken with rice

  • 25 mins cooking
  • Serves 4
  • Print


Sweet chilli chicken with rice
  • 8 centimetre piece fresh ginger (40g), grated
  • 3 clove garlic, crushed
  • 1 tablespoon fresh lemon grass, finely chopped
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup (60ml) lime juice
  • 1/2 cup fresh coriander leaves (cilantro), loosely packed, coarsely chopped
  • 4 (680g) chicken breast fillets
  • 3/4 cup (150g) long-grain white rice
  • 1 cup (250ml) chicken stock
  • 1 tablespoon cornflour


Sweet chilli chicken with rice
  • 1
    Combine ginger, garlic, lemon grass, sauce, juice and half the coriander with the chicken in a large bowl, cover, refrigerate 3 hours or overnight.
  • 2
    Drain chicken over a large bowl, reserve marinade. Cook chicken, uncovered, in a heated large non-stick frying pan until browned both sides and cooked through, slice chicken thickly.
  • 3
    Boil, steam or microwave rice until just tender, drain, then stir in remaining coriander.
  • 4
    Meanwhile, blend 2 tablespoons of the stock with cornflour in a small jug. Place remaining stock in a medium saucepan with reserved marinade, bring to the boil. Reduce heat, simmer, stir in cornflour mixture. Cook, stirring, about 5 minutes or until sauce boils and thickens.
  • 5
    Serve chicken on rice, drizzle with sauce.


Use only the lower white part of the lemon grass stem. Garlic, lemon grass and sweet chilli sauce lend a Thai accent to this recipe

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