Cook the rice in salted water.
Chop up the lemon grass and coriander. Dice up the chicken breasts.
Mix together the salt, lemon grass, coriander, ginger Mostarda Purée and the sweet chili sauce and marinade the chicken in it.
Heat the oil in the wok or a pan and fry the diced chicken. After about 4 minutes add the broccoli florets and cook over a low flame for approximately 6 more minutes.
Add salt and pepper to taste and serve with the wild rice.
