Chicken and Mushroom Pilaf

Work

2 shallots, finely chopped
2 t ginger
2 T soy sauce
2 garlic cloves
750g chicken, 2cm pieces
¼ C olive oil
500g mushrooms, thickly sliced (mixed preferably)
1 C rice
3 C chicken stock
2 T sweet chilli sauce
1 T fish sauce
1 C frozen peas
1 C fresh coriander leaves
Salt and pepper

Combine shallots, ginger, soy, half garlic in glass bowl, add chicken and toss to coat. Heat 2 T oil, cook chicken in 2 batches until golden brown, remove. Heat remaining oil, add mushrooms, garlic, cook 3 mins until soft, remove. Add rice, stock, sweet chilli sauce, fish sauce, cover and bring to boil, reduce heat and simmer 10 mins. Add chicken and mushrooms, cook covered 8-10 mins until rice tender and most liquid absorbed. Add peas, remove from heat, set aside, covered, 5 mins to rest. Use fork to separate grains and stir through coriander and seasonings.

Serve with side salad.