Very quick and easy meal to make on the boat. The recipe comes from a local place on the harbour front called [link:2]Zest[/link:2].
Step 1 – Get a large pan heating with some oil in, your choice of oil, we tend to use olive oil for most of our cooking.
Step 2 – Couple of good size chicken breasts, cut into strips (optional extra - roll in flour first for a slightly thicker sauce) and put in the pan, leave slightly longer than you would before touching them so they take on a bit of colour. Turn and put in 1 de-seeded and finely chopped chilli
Step 3 – mix in a bowl/jug 4 tblsp of sweet chilli sauce, 1 tblsp of lemon juice, 1 tblsp dark soy sauce, 2 tblsp of water then bung it all in the pan and mix through
Step 4 – just when you think it is cooked through add in some chopped spring onion
Serve up with a huge spoonful of creme freshe and a portion of your favourite rice
This might be hot (we often miss the chilli out, the sauce is hot enough for us) but you don't want to over power it with the wine – our choice would be [link:1]Cono Sur[/link:1] viognier which is golden in colour that matches the dish. Rich apricot and honeysuckle aromas lead into an elegant but full-flavoured palate of white peaches. A delightful match for any poultry with rich sauces as well as Moroccan cuisine.