Place the chicken thighs, liquid mix, citrus mix, chilli, garlic and ginger into a bowl. Mix well to combine all ingredients and dissolve cornflour. 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.
for the chicken:
1 Citrus Mix contains lemon and orange juice
1 Liquid Mix contains soy sauce, honey and 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
350 g Jasmine rice rinsed well
5 g Coriander leaved picked