Chilli Chicken

Serving for 4 Persons

Ingredients

4 skinless chicken breasts

1/4 cup of sweet chilli sauce

Juice of 1 lemon

2 teaspoons of grated fresh ginger

2 cloves of garlic, crushed

2 tablespoons of chopped fresh coriander

Vegetable oil for frying

2 teaspoons of cornflour

1 cup of chicken stock

For serving:

Steamed rice

Chopped fresh coriander or parsley

Method

1. Cut the chicken breasts into slices, approximately 1 inch (2.5cm) wide, and place in an oven dish.

2. Combine the sweet chilli sauce, lemon juice, ginger, garlic and coriander, and pour the mixture over the chicken. Cover and leave to marinate for 10 minutes.

3. Remove the chicken from the dish and reserve the marinade.

4. Heat a small amount of oil in a frying pan over a medium heat, and cook the chicken pieces for about 5 minutes or until browned all over and cooked through thoroughly. You may need to do this in batches, depending on the size of your frying pan.

5. Blend the cornflour with the stock and pour into a pan along with the reserved marinade. Bring the mixture to the boil, stirring constantly, for about 2 minutes or until the mixture has thickened.

6. Serve the chicken on a bed of steamed rice, drizzled with the sauce, and sprinkled with chopped coriander or parsley.