Time to make: 30 mins, plus 30 mins marinating
Total cost: $18.40 / $4.60 per serve
4 x 100g skinless chicken breast fillets
1 cup basmati rice
coriander leaves, to garnish
4 tablespoons sweet chilli sauce
1 lemongrass stalk, smashed, finely sliced
1 tablespoon grated ginger
2 kaffir lime leaves, finely sliced
1 tablespoon olive oil
1/2 head red or green cabbage, finely chopped
2 large carrots, grated
2 shallots, finely chopped
6 tablespoons rice wine vinegar
2 teaspoons sugar
Step 1Cut several shallow slits in the top of each chicken fillet.
Step 2Make Thai marinade: Combine all ingredients in a small jug and pour over chicken fillets; leave to marinate for at least 30 minutes, or overnight, if possible.
Step 3Make crunchy coleslaw: Mix all ingredients in a salad bowl.
Step 3Cook basmati rice according to packet instructions; drain.
Step 4Set a large grill pan or frying pan over high heat; spray with oil. Cook chicken, turning once, for 10 minutes to cook through.
Step 5Divide chicken, coleslaw and rice among plates, garnish with coriander leaves and serve.