Spicy Chicken With Fried Rice - cooking recipe

Ingredients

2 tbsp honey
2 tbsp dry sherry
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp freeze-dried lemongrass
1 tsp grated lime and orange peel
6 None chicken breasts
2 tbsp oil
1 cup long-grain rice
3 slices bacon, cut into strips
1 medium onion, peeled and chopped finely
3 None eggs
2 oz frozen peas
1/2 cup soy sauce
2 None garlic cloves, peeled and chopped finely
1 piece ginger (about 3/4 inch), peeled and chopped finely
1 None orange, juiced
1 None lime, juiced
1/2 tsp cayenne pepper
None None lime for garnish
None None pak choi for garnish
None None chives for garnish

Preparation

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.