Name: Sweet chilli chicken with rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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