This is an easy meal for one or as part of a meal for 2 to 4, and easily doubles. I like serving this with steamed brown jasmine Thai Hom Mali Rice (new crop rice).
1/2 pound Boneless skinless chicken breasts
1 Tab Peanut oil
2-4 Garlic cloves, minced
1 tsp Ginger, grated with microplane
1/4 cup fresh Orange juice
2 Tabs fresh Lime juice
2 tsp Orange rind zest
1 tsp Lime rind zest
1 tsp Light soy sauce
1 tsp Fish Sauce or to taste
1 tsp Red chile paste (sambal olek or ground chiles)
1 Spring onion, chopped
1/4 cup Chicken stock
2 tsp rice flour mixed with 1 Tab water, mixed well.
Toasted Sesame Seeds to garnish
Cut the chicken breasts into thin strips 3" X 1/4" matchsticks. Add the orange and lemon zest, stir.
Heat a wok until hot ddd the peanut oil and swirl it around the surface. Add ginger and garlic. Stir fry until fragrant but do not allow to burn, add the chicken. Allow the chicken to sear, turn the pieces and allow them to brown on all sides. Add all the other ingredients, reserving the green onions and the rice flour mixture.
Stir fry until the chicken is no longer pink and nicely browned for about 2 minutes. Stir in the rice flour slurry and mix well. The sauce should thicken in about 10 seconds. Taste for the flavour balance, adding either sugar (more sweetness), orange/lemon juice (more tartness), or additional fish sauce (more saltiness) as required. The flavour should be balanced.
Add the green onions, stir once.
Garnish with toasted sesame seeds.
Serve with steamed Jasmine or Broken Jasmine rice.
Substitute prawn, scallops, or calamari rings for the chicken for a fresh seafood flavour.
Vegetarian version use seasonal fresh vegetables in place of chicken for a colourful tasty stir fry dish.
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