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Orange chicken

Name: Orange chicken
Cook time: 25 min
Yield: 1
Cuisine: Honolulu, USA

with steamed rice and sesame bok choy

Ready in around 25 mins

RECIPE FACT:

Only 7 of the 137 Hawaiian Islands are inhabited: Hawaii (also known as the Big Island), Maui, Molokai, Lanai, Oahu, Kauai, and Ni’ihau.

Nutritional Info:

Energy: 3008kj (719Kcal)
Protein: 43g
Carbohydrate: 88g
Fat: 20g
Contains: Peanut, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the bok choy in half or quarter depending on its size and finely slice the spring onion on the diagonal. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the bok choy, edamame and cook for 2-3 min without mixing to create a char. Then add half the spring onion, the soy sesame dressing and cook for 1-2 mins mixing gently. Remove from the pan and keep warm.
2. TO PREPARE THE ORANGE CHICKEN:

Remove the free-range chicken thighs from its packaging and pat dry with a paper towel. Cut the thigh into 5 even pieces, place into a bowl with the cornflour and toss to coat. Wipe out and place the non-stick frying pan back over a medium-high heat with 2 Tbsps of oil. Once hot, add the chicken and cook for 2-3 mins each side. Pour in the orange sauce and cook for a further 1-2 mins or until the chicken is cooked through and coated with the sauce.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Place the rice in a bowl then top with the sesame bok choy. Add the orange chicken drizzling over any remaining sauce. Finish with the remaining spring onions and the roasted peanuts and sesame seeds.