On the days when I’m not in the mood for cooking I enjoy a good Chinese take away.
This can be expensive, and not especially healthy. One of the dishes I enjoy is orange chicken. Sometimes it can be overly sweet and the chicken is deep fried, making it high in calories.
My version is a bit healthier, but still delicious. It’s perfect for a week night dinner if you want something a bit different and is pretty quick to make. I don’t like this dish too sweet (I think there is enough sweetness from the orange), but if you prefer you can add a tablespoon of honey to the sauce if you have a sweet tooth.
500 Grams Chicken breast (cut into bite sized pieces)
2 Oranges (finely grated zest and juice)
250 ml Chicken stock
1 Tbsp Rice wine or cider vinegar
1 Tbsp Garlic (finely chopped)
1 Tbsp Ginger (finely chopped, or 1 Tsp of ground ginger if you don’t have any fresh)
1 Tsp Salt
1 Tbsp Oil
1 – 2 Tbsps Cornflower (mixed with a small amount of water until its a smooth thick liquid)
Seseme seeds and finely sliced scallions/spring onions (optional) to garnish
- Heat the oil in a large frying pan and add the chicken. Cook for 5-10 minutes until nearly cooked
- Remove the chicken from the pan and add the garlic and ginger, cooking for 1-2 minutes
- Add the stock, salt orange juice and zest and the chicken to the pan and simmer
- When the liquid has reduced by about a third, add your cornflour mix to the pan stir well.
- Simmer for a further 5 minutes until the sauce has thickened
- Garnish with toasted sesame seeds and thinly sliced spring onion and serve with rice or noodles