Ingredients

• 3 tbsp Coles Brand Soy Sauce
• 2 tbsp CSR Brown Sugar
• 2 cloves Garlic, finely chopped
• 1 Spring Onion, thinly sliced, green and white sections separated
• 500 g Chicken Thigh Fillets, from the deli
• Olive Oil, for baking
• 2 cups Water
• 1 cup Coles Brand Long Grain White Rice
• 12 Baby Cos Lettuce Leaves
• 1 medium Carrot, julienned into 2mm strips
• 4 tbsp Coles Brand Sweet Chilli Sauce
• 2 tbsp Fresh Coriander Leaves

Method

1. To make the marinade, combine soy sauce, brown sugar, garlic and spring onion whites in a large bowl. Add the chicken and toss to coat well. Cover with plastic wrap and refrigerate for 1-4 hours.
2. Preheat oven to 180ÀC (160ÀC fan forced). Remove the chicken from the fridge and place on a lightly oiled baking tray and cook for 30 – 35 minutes, or until just cooked through. Turn once after 15 minutes.
3. Bring a small saucepan with the water to the boil and prepare the rice according to packet directions.
4. Remove the chicken from the oven and stand for 5-7 minutes. Transfer chicken to chopping board, reserving pan juices. Thinly slice chicken into ½ cm strips and place in large bowl. Add remaining pan juices to chicken, add spring onion greens and carrot, mix well.
5. To serve, spoon chicken into lettuce cups, garnish with sweet chilli sauce and coriander and serve with rice.

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