Ingredients
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
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