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honey sherry soy sauce sesame oil lime chicken breasts oil long grain rice bacon onion eggs frozen peas soy sauce garlic ginger orange - juiced lime juiced cayenne pepper lime choi chives
Viewed: 40 - Published at: 6 years agoIngredients
- 2 tablespoons honey
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon lemongrass freeze-dried
- 1 teaspoon lime peel grated
- 6 chicken breasts
- 2 tablespoons oil
- 1 cup long grain rice
- 3 slices bacon cut into strips
- 1 onion medium, peeled and chopped finely
- 3 eggs
- 2 ounces frozen peas
- 1/2 cup soy sauce
- 2 garlic cloves peeled and chopped finely
- 1 piece ginger about 3/4 inch, peeled and chopped finely
- 1 Orange juiced
- 1 lime juiced
- 1/2 teaspoon cayenne pepper
- lime for garnish
- pak choi for garnish
- chives for garnish
Method
- Mix the honey, sherry, soy sauce, sesame oil, lemongrass and orange and lime peel. Coat the chicken breasts with the mixture and marinate overnight.
- Heat the oil and fry the marinated chicken for 15-20 mins, turning regularly. Cook the rice in 1 1/2 cups of boiling salted water for 12-15 mins. Dry fry the bacon until crisp. Add the onion and saute until translucent. Whisk the eggs, stir them in with the bacon and onions and scramble. Stir in the cooked rice and peas, add 1 tbsp soy sauce and season to taste.
- Just before the end of cooking, add the garlic and ginger to the chicken breasts and fry. Pour in the remaining soy sauce, along with the orange and lime juice. Boil over a high heat and reduce. Add the cayenne pepper and season to taste. Serve the chicken and fried rice on 4 plates, garnished with lime slices, pak choi and chives.
