- 1 chicken fillet 300gr cut into bite size pieces
- 2 Tbsp honey
- 1 tsp chili sauce
- 3 Tbsp soya sauce
- 2 tsp fish sauce
- 3 cloves garlic minced
- 1 Tbsp ginger finely cut
- juice from 1/2 lemon
- 2-3 Tbsp olive oil
- 1 cup basmati rice
- 2 cups water
- parsley chopped
- lemon slices
In a bowl mix honey, chili sauce, fish sauce, garlic, ginger, lemon juice, salt and pepper. Add chicken bites, mix well with your hands, cover the bowl with plastic wrap and marinade for 3-4 hours in the refridgerator.
Heat olive oil in a pan that can go in the oven and saute each side of the chicken until browned.
Remove chicken and set aside. In the same pan add rice and saute. Add water, bring to a boil and reduce heat.
Place chicken over rice, cover with foil and continue cooking in a preheated oven at 180C for 15-20 minutes.
Garnish with roasted cashews, parsley and lemon slices.
* if you don't have an oven proof pan, cook chicken in a pan and rice in a pot. In this case, saute/cook chicken until well done.