Orange chicken
Ready in around 25 mins
- Energy: 3008kj (719Kcal)
- Protein: 43g
- Carbohydrate: 88g
- Fat: 20g
- Contains: Peanut, Soy, Sesame
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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.
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2. TO PREPARE THE ORANGE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each 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.
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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.
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TO SERVE:
Divide the rice between bowls 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.
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- 1 pack of free-range chicken thighs
- 1 pack of steamed rice
- 1 pot of orange sauce
- 1 pot of soy sesame dressing
- 1 sachet of cornflour
- 1 sachet of roasted peanuts and sesame seeds
- 1 pot of edamame
- Bok choy
- 1 spring onion
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