Method

Put everything except the rice and broccolini into a bowl and mix well so the cornflower is dissolved.

Marinate for 30 mins.

After around 10 mins of marinating, place the rice into a medium sized saucepan and add enough water to come 2 cm above the level of the rice.

Bring to a boil, then cover and reduce the heat to the lowest setting.

Cook without uncovering for 20 mins.

Remove from the heat and allow to stand covered, for a further 5 mins. Uncover and gently fluff up the rice with a fork careful not to mash the rice grains. Cover and reserve until serving.

Drain the marinade from the chicken and reserve.

Heat a wok over a high heat and stir fry the chicken for 5 mins or until cooked.

Add the broccoli and reserved marinade and mix well.

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

Serve the chicken on the rice and top with coriander.

Ingredients

8 Chicken thighs (boneless)

60 mls Orange juice

30 mls Lemon juice

45 grams Soy sauce

45 grams Honey (liquid)

1 Red chilli, seeds removed, thinly sliced, across wise

3 Garlic cloves, peeled and finely chopped sliced

50 grams Ginger, peeled and finely chopped

10 grams Cornflower

Cooking oil

350 grams Jasmine rice, washed and drained well

400 grams Broccolini, blanched for 2 mins in boiling water, drained well

To Serve

Coriander