Thai Spiced Chicken w/ Potato Rosti

Ingredients:
600 g (1 lb 5 oz) boneless, skinless chicken breast fillet, cut into strips
1 tbs chopped lemongrass
2 tbs lime juice
1 1/2 tbs oil
2 cloves garlic, crushed
1 tbs grated fresh ginger
3 tsp sweet chilli sauce
2 spring onions (scallions), chopped
1 lime, cut into 6 wedges

Potato Rosti
600 gr potatoes
3 tbs all purpose flour
1 egg, lightly beaten
2 tbs oil

• Put the chicken in a shallow, non metallic dish. Mix together the lemongrass, lime juice, oil, garlic, ginger, sweet chilli sauce and spring onions. Pour over the chicken pieces, cover and refrigerate for at least 2 hr.
• To make the potato rosti, peel and grate the potatoes. Squeeze the excess moisture from the potato with your hands until it feels quite dry. Mix the potato with the flour and egg an season well. Divide into six equal portions. Cook on a hot bbq flat plate for 10 min, or until golden brown on both sides, flattening them down with the back of a spatula during cooking.
  
• Drain the chicken and reserve the marinade. Cook for 3 minutes each side, or until tender and golden brown. Brush with the reserved marinade while cooking. Serve with the rosti and a squeeze of lime juice, garnish with dried parsley & dried bird's eye chili(optional)