Orange chicken
Ready in around 25 mins
- Energy: 2,986kJ (714kcal)
- Protein: 43g
- Carbohydate: 93g
- Sugars: 22g
- Fat, total:16g
- Saturated:4g
- Sodium:1,612mg
- Contains:Peanuts, Sesame, Soy
1. TO PREPARE THE VEGETABLES:
Cut the bok choy in half or quarters, depending on its size. 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 and edamame then cook for 2-3 mins, stirring occasionally to create a char. Add half the spring onion and the soy sesame dressing then cook for 1-2 mins, stirring often. Remove from the pan and cover to keep warm.
2. TO PREPARE THE ORANGE CHICKEN:
Remove the free-range chicken thigh 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 the pan and place back over a medium-high heat with 2 Tbsp 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Spoon the rice into a bowl then top with the sesame bok choy and orange chicken, drizzling over any remaining sauce. Sprinkle with remaining spring onion and roasted peanuts and sesame seeds.
- 1 pack of bok choy
- 1 pack of free-range chicken thigh
- 1 pack of cornflour
- 1 pot of edamame
- 1 sachet of roasted peanuts and sesame seeds
- 1 spring onion
- 1 pot of orange sauce
- 1 pot of soy sesame dressing
- 1 pack of steamed rice
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