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Prep: 40 minutes
Cook Time: 25 minutes
Serves: 4


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


to serve:

350 g Jasmine rice rinsed well

5 g Coriander leaved picked

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