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.
Ingredients
8 Free Range Boneless Chicken thighs
60ml Orange juice
30ml Lemon juice
45ml Soy sauce
45ml Honey (liquid)
1 Red chilli, thinly sliced with seeds removed
3 Garlic cloves, peeled and finely chopped
50g Ginger, peeled and finely chopped
10g Cornflour
Cooking oil
350g Jasmine rice, washed and drained well
400g Broccolini, blanched for 2 mins in boiling water and drained well
To Serve
Fresh Coriander
Method
Put everything except the rice and broccolini into a bowl and mix well so the cornflower is dissolved and marinate for 30 minutes
After around 10 minutes of marinating, place the rice into a medium sized saucepan and add enough water to come 2cm above the rice. Bring to a boil, then cover and reduce the heat to the lowest setting
Cook without uncovering for 20 minutes. Remove from the heat and allow to stand covered, for a further 5 minutes.
Uncover and gently fluff the rice with a fork, being careful not to mash the rice grains. Cover and set aside until serving
Drain the chicken, reserving the marinade.
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 out with a little water. It should be the consistency of cream
Serve the chicken on the rice and top with lots of fresh coriander