Serves: 6-8
Ingredients
Stir-fry Citrus Chicken
- 500g chicken breast (cubed)
- 1 lemon
- 1 orange
- 1 lime
- 1 capsicum (cut into strips)
- 1 bombay onion (rings)
- 2 cloves garlic (chopped)
- ½ can button mushrooms (chopped)
- Cooking oil
- Salt and pepper to taste
- Sugar to taste (optional)
Fragrant Rice
- 400g rice
- 1 stick cinnamon
- 2 pieces clove
- 1 piece star anise
- 1 stalk lemongrass (crushed lightly)
- 1 shallot (chopped)
- 2 cloves garlic (crushed)
- 85g of raisins (2 little packets)
- Butter
Method
Stir-fry Citrus Chicken
- Zest lemon, orange and lime into a bowl.
- Squeeze juice of lemon, orange and lime into bowl with zest.
- Add a pinch of salt and a bit of pepper. Add sugar as well if desired.
- Mix in chicken and leave to marinade for about an hour.
- In a pan, fry onions until fragrant and add garlic.
- Stir in chicken (without the marinade), capsicum and mushrooms.
- Stir-fry until chicken is cooked.
- Serve with rice.
Fragrant Rice
- Wash rice and drain water.
- Melt butter in pan and fry shallot and garlic until fragrant.
- Add in clove, star anise and cinnamon.
- Stir in washed rice. Keep mixing until rice is coated in butter.
- Pour rice into rice cooker.
- Add lemongrass and water to rice. Cook rice as normal.
- After rice is cooked and ready, remove lemongrass and spices from rice if desired. Mix in raisins.
Food Notes
- While it is tempting to marinade overnight to get even more flavour into the meat, do not do it as the acid content in the citrus juice will end up cooking the meat instead.