

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.
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