Method

In a bowl, mix together the juice from the lemon and orange, soy sauce, honey, cornflour, garlic, ginger and chilli. Mix well to combine all ingredients and dissolve the cornflour. Add the chicken, mix together to coat and leave to marinate for 30 minutes.

10 minutes into the marinating time prepare the rice. Place into a medium saucepan and add enough water to come 2cm above the level of the rice.

Bring rice to a boil then cover and reduce heat to the lowest setting. Cook without uncovering for 20 minutes. Remove from heat without uncovering and allow to stand for 5 minutes. Uncover and gently fluff up rice with a fork. Cover and reserve until serving.

Drain the chicken from the marinade and reserve the leftover liquid.

Heat a wok or large frying pan over a high heat. Add 2 tablespoons of cooking oil and stir fry the chicken for 5 minutes or until almost cooked. Add the broccoli and reserved marinade and mix well.

Simmer for 3 minutes or until the sauce is glossy and thickened. If it becomes too thick, thin with a little water. it should be the consistency of cream.

Serve the stir fry on the rice and garnish with the coriander leaves.

Ingredients

for the chicken:

1 lemon, juiced

1 orange, juiced

2 tablespoons soy sauce

2 tablespoons honey

1 teaspoon cornflour

15 g Red Chilli deseeded and finely chopped

3 Garlic Cloves peeled and finely sliced

50 g Ginger peeled and finely chopped

800 g Boneless Chicken Thighs cut into 2cm wide strips

for the stir-fry: 

1 Broccoli cut into florets. Blanched in hot boiling water for 2 minutes.

2 tablespoons Cooking oil

to serve:

350 g Jasmine rice rinsed well

5 g Coriander leaved picked