Stirred Citrus Chicken and Broccoli
An Asian dish with citrusy coated chicken thighs on rice. Beautiful orange, lemon, honey and soy marinade bringing a very flavourful experience.
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.
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
350 grams Jasmine rice, washed and drained well
400 grams Broccolini, blanched for 2 mins in boiling water, drained well