St. Clements Chicken                        

A different twist on a stir-fry dish.

You do need to prepare everything beforehand

as this dish cooks in about 5 minutes.

For 4 people .

500gms of free range chicken breast flesh (boned thighs can be used for a denser flavour.
Thinly slice chicken into strips.

1 medium sized onion, peeled, halved and thinly sliced with
3 finely chopped (or crushed cloves of garlic

Mix together the following (makes about 1 cup)
3 tablespoons of fresh Orange juice
2 tablespoons of fresh Lemon juice
1 tablespoon of Soy Sauce
4 teaspoons of Orange zest
2 teaspoons of Lemon zest.
1/4 cup of chicken or vegetable stock, or white wine

1 teaspoon of a red chilli paste or sauce (Sambal Oeleck works well).

To cook
Heat a couple of tablespoons of neutral flavoured oil in a Wok.

When sizzling, toss in the onion and garlic and stir fry on high for a minute or two.  

Then add all the chicken turning after a minute or so until seared on both sides.  
 
Then add the liquid mixture of juices and stock etc. 

Stir well and simmer for 2/3 minutes.

Mix up a cornflour paste with about 2 teaspoons of cornflour and a little water.
Add to the final cooking stage of the chicken, stir well,

and sauce should thicken virtually immediately.

Serve on Basmati Rice with

generous sprinkle of freshly chopped coriander leaves
and/or sliced Spring Onion.

25th August 2006