Sticky chilli chicken

A zesty, slightly spicy chicken and rice that brings a healthy meal to the table in no time.

Sticky chilli chicken Credit: donna Hay: Fast, Fresh, Simple

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 long red chillies, deseeded and finely sliced
• 1 tbsp finely grated ginger
• 1 stalk lemongrass, white part only, finely sliced
• 2 tbsp fish sauce
• ⅓ cup (80 ml) white wine vinegar
• ⅓ cup (75 g) caster (superfine) sugar
• 2 200 g chicken breast fillets, trimmed and halved lengthways
• 300 g snake or green beans, finely sliced

To serve

• steamed rice
• mint
• basil
• coriander (cilantro) leaves
• lime wedges

Instructions

1. Place the chilli, ginger, lemongrass, fish sauce, vinegar and sugar in a deep frying pan over high heat and cook for 5 minutes or until the mixture is reduced and thickened slightly.

2. Add the chicken and cook for 4 minutes. Turn the chicken, add the beans and continue to cook for a further 3–4 minutes or until chicken is cooked through.

3. Serve the chicken and beans with steamed rice, mint, basil and coriander leaves and lime wedges.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.