Sweet Chili Chicken

1. 1

   Thinly slice chicken and place in ceramic dish.

2. 2

   Combine chilli sauce, lemon juice, ginger and garlic.

3. 3

   Pour over chicken, cover and leave to marinate for 10 minutes.

4. 4

   Remove chicken from the dish, reserving the marinate.

5. 5

   Heat a non-stick frying pan, add a little oil and pan-fry chicken pieces, in two batches, over a medium heat for 5 minutes, until browned all over and cooked through.

6. 6

   Add carrots and red capcisum and cook until soften.

7. 7

   Blend the cornflour with the stock and place in a saucepan along with reserved marinade.

8. 8

   Bring to the boil, stirring continuously for 2 minutes until the mixture thickens.

9. 9

   Serve the chicken on top of steamed rice and drizzled with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.