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Lemon Ginger Coconut Chicken

chicken - breast, stirfry - chicken

4 4 ounce boneless chicken breasts; cut into strips
juice and zest of 1 lemon
4 ounces orange juice
4 ounces julienne red pepper
4 ounces julienne green pepper
4 ounces bamboo shoots or water chestnuts
4 tablespoons brown sugar
1 tablespoon dark soya sauce
1 teaspoon red pepper paste; optional
2 tablespoons grated ginger
4 tablespoons shredded coconut
2 tablespoons sesame oil
2 teaspooons fresh cilantro
2 teaspooons sesame seeds
4 tablespoons cornstarch

Sauté chicken strips in sesame oil. Add ginger, brown sugar, soya, sesame seeds, coconut and cook until the sugar is dissolved. Add vegetables, bamboo shoots or water chestnuts and toss lightly. Combine cornstarch, cilantro, lemon juice, zest and orange juice and pour over chicken and toss lightly until thickened. Serve over rice vermicelli or Thai rice.

Contributor: Sunterra Homepage

Yield: 4 servings

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