Sweet Chili Chicken With Rice

2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
1 tablespoon fresh lemongrass, chopped finely or 1 teaspoon concentrated lemongrass paste
100 ml sweet chili sauce
50 ml lime juice
3 tablespoons coriander, chopped coarsely
4 chicken breasts
150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)
2 -3 tablespoons extra chopped coriander
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour
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.