A delightful twist on a classic dish, combining the tangy sweetness of chili with tender chicken and aromatic jasmine rice.
Combine the ginger, garlic, lemongrass, lime juice, and sweet chili sauce in a mixing bowl.
Marinate the chicken for at least 30 minutes to allow the flavors to infuse.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate.
For deeper flavor, marinate overnight.
Cook the chicken in a heated, oiled frying pan until golden brown and fully cooked.
Use medium heat to prevent burning the marinade.
Cook the jasmine rice in a saucepan with water until tender.
Rinse the rice before cooking to remove excess starch.
Mix the soy sauce with cornstarch and a bit of water, then heat in a saucepan until thickened.
Stir constantly to avoid lumps.
Serve the sliced chicken over the rice, drizzled with the sauce.
Garnish with fresh herbs for added color and flavor.
