Very quick and easy meal to make on the boat. The recipe comes from a local place on the harbour front called Zest.
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 -
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 Cono Sur viognier which is golden in colour that matches the dish. Rich apricot and honeysuckle aromas lead into an elegant but full-