For 4 people you will need:
2 large chicken breasts, medium sized dice
For the marinade combine together in a bowl
½ cup of full cream milk
½ cup of chicken stock
2 tablespoons of Dijon Mustard
2 teaspoon of Smoked Paprika (or more)
1 tablespoon of Honey
1 tablespoon of finely chopped parsle
1 tablespoon of finely chopped coriander
1 tablespoon of finely chopped Rosemary
Place the chicken chunks in the bowl of marinade and stir and coat really well.
Leave to marinate in the mixture for around 45 minutes.
Remove the chicken chunks from the marinade and drain them well.
Place all the marinade in a small saucepan
Heat a wok or deep frypan with a couple of tablespoons of oil until very hot.
Cook the chicken fast and furious in the hot oil as you would a stir fry, moving them around the pan frequently. Depending on the thickness of the meat they should be cooked within 5 to 10 minutes.
While the chicken is cooking bring the marinade in the saucepan to a simmer, stir often with a whisk and reduce to thicken or add a little cornflour and water paste to thicken, especially if the milk is causing it to split.
Serve on steamed basmati rice, poor the sauce over or serve separately, accompany with seasonal spring greens such as Asparagus, Broccolini, Sugar Snap Spas or Snow Peas.