Thai-Style Garlic Chicken

Ingredients

• 500g chicken tenderloins (or chicken breasts or thigh fillets), trimmed & cut into 2cm pieces
• 4 garlic cloves, peeled & grated
• 1/4 cup firmly packed brown sugar
• Juice from 1 lime (or lemon)
• 1 tbsp freshly grinded black pepper
• 1 tsp salt
• A handful of fresh cilantro leaves, roughly chopped
• 1 cucumber, halved & sliced
• 1 bird’s eye chilli, finely sliced
• steamed rice and fresh coriander leaves, to serve

Instructions

1. Combine chicken, garlic, brown sugar, lime juice, salt and pepper in a glass or ceramic bowl.
2. Toss to combine. Refrigerate, covered, for 1 hour, if time permits.
3. Heat a non-stick frying pan over medium-high heat.
4. Cook chicken, in batches, stirring for 5 minutes or until cooked through.
5. Set the chicken aside on a plate.
6. Pour the leftover marinade into the pan and cook over low-medium heat until boiling and continue to reduce the sauce until thickens and becomes a glaze.
7. Transfer the chicken pieces back into the pan together with chopped coriander and sliced chilli.
8. Toss to combine until the chicken pieces are well-coated with the sauce, coriander and chilli.
9. To serve, spoon rice into bowls. Top with chicken, pan juices, cucumber and coriander. Serve immediately.