Don't marinate chicken for longer than 30 minutes or the juice will begin to 'cook' the chicken.
12 chicken tenderloins (750g), trimmed
Steamed snow peas and lime halves, to serve
1 lime 1 long fresh red chilli, finely chopped
1 clove garlic, crushed
2 tsps fresh ginger paste
2 tblsps fish sauce
2 tblsps brown sugar
450g packet microwave white rice
1 small red capsicum, finely chopped
½ cup chopped fresh coriander
¹⁄ ³ cup chopped roasted cashews
To make marinade, finely grate rind from lime. Place in a large bowl. Squeeze 2 tblsps juice. Add to rind with remaining ingredients. Stir until sugar is dissolved. Add chicken. Toss to coat. Cover, refrigerate for 15 minutes.
To make coriander rice, heat rice according to packet directions. Transfer to a large bowl. Cool. Add remaining ingredients. Season with salt and pepper. Mix well.
Drain chicken. Pat dry with absorbent kitchen paper.
Heat a large, oiled, non-stick frying pan over a medium heat. Add chicken in two batches. Cook for about 4 minutes on each side, or until browned and cooked through.
Serve chicken with rice, snow peas and lime halves.