Ingredients
- 4 skinless free-range chicken breast fillets
- 4 tbsp lemon olive oil
- 1 tbsp orange & ginger balsamic
- 2 cloves of garlic, finely chopped
- 3 shallots, finely chopped
- Juice of one lemon
- 12 fresh rosemary leaves, chopped
- 1 heaped tsp paprika
- 2 red chillies, seeded and finely chopped
- 2 tbsp chopped fresh coriander salt and freshly ground black pepper
Method
Wrap the chicken breasts between two sheets of cling film and gently bat out with a rolling pin until the chicken is around 5mm thick. Remove from the cling film and cut the chicken into 1cm wide strips then place in a bowl.
In a small bowl, mix 2 tbsp lemon olive oil and the orange & ginger balsamic with the lemon juice, garlic, shallots, paprika, rosemary, red chillies, freshly ground black pepper and salt, then pour over the chicken.
Cover with cling film and leave to marinate, ideally overnight.
Heat 2 tbsp lemon olive oil in a large frying pan, remove the chicken from the marinade (keeping the marinade for later) and stir-fry for 2 minutes.
Add the marinade and continue cooking for a further 5 minutes until the chicken is lightly browned.
Garnish with the coriander leaves and freshly ground black pepper.