Spicy Orange Chicken Stirfry
Chicken and orange are good partners. Both the juice and rind of the orange give a delicious freshness to this dish. It can be cooked in a flash and only one pot to wash up. This recipe is the quintessential classic with a twist. Add your own flavours to this dish to personalise it and wow your family and friends.
190ml orange juice
45ml soy sauce
8g cornflour
2t finely grated orange zest
2T olive oil
1 red onion, thinly sliced
1t finely chopped thyme
700g chicken breasts, cut into thin strips
200g mange tout peas
300g jasmine rice cooked
salt and pepper to taste
fresh parsley or coriander to garnish
Combine the orange juice, soy sauce and cornflour. Whisk until the cornflour dissolves, then add the orange zest.
In a wok, heat the oil and fry the onions and thyme for a minute. Season the chicken and add to the pan. Stir-fry until almost cooked through. Add the peas and liquid. Toss and cook until the sauce thickens. Season and serve with rice.
Tip: add chillies and coconut milk for a quick citrus flavour curry.
190ml orange juice
45ml soy sauce
8g cornflour
2t finely grated orange zest
2T olive oil
1 red onion, thinly sliced
1t finely chopped thyme
700g chicken breasts, cut into thin strips
200g mange tout peas
300g jasmine rice cooked
salt and pepper to taste
fresh parsley or coriander to garnish
Combine the orange juice, soy sauce and cornflour. Whisk until the cornflour dissolves, then add the orange zest.
In a wok, heat the oil and fry the onions and thyme for a minute. Season the chicken and add to the pan. Stir-fry until almost cooked through. Add the peas and liquid. Toss and cook until the sauce thickens. Season and serve with rice.
Tip: add chillies and coconut milk for a quick citrus flavour curry.
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