Orange Chicken

How to make Orange Chicken

Prep Time: 25 minutes        |        Cook Time: 35 minutes        |        Serves: 2 - 4

Ingredients

• 600g Broad Oak Farms RSPCA approved chicken thighs (roughly 4 pieces), diced into 5cm pieces
• 2 garlic cloves, crushed
• 1½ tbsp soy sauce
• ¼ tsp Stonemill ground white pepper
• 1 tbsp White Mill cornflour
• 3 tbsp White Mill plain flour
• 2 tbsp soy sauce
• 1 tbsp Colway tomato sauce
• 2½ tbsp White Mill brown sugar
• ½ cup orange juice Zest of 1 orange
• 1½ tbsp Pure Vita white vinegar
• 2 tsp White Mill cornflour
• 2 tbsp water or orange juice
• 1-2 big red chillies, cut into 7-8cm slices
• 1 orange, segmented, (juice can be reserved for the cornflour slurry)
• Pure Vita vegetable oil, for frying
• Broccolini and steamed jasmine rice, to serve

Method

1. Place the diced chicken with garlic, soy, pepper and cornflour in a bowl and mix well. Let it marinate for 15-20 minutes.
2. Dredge the chicken pieces in flour. Heat a heavy-based pan over medium-high heat. Add enough oil, about 3-4cm in depth. When the oil is hot, cook the chicken in batches for 3-4 minutes or until golden brown and cooked through. Remove from the pan and set aside until ready to use.
3. To make the sauce, add the soy sauce, tomato sauce, brown sugar, orange juice, zest and vinegar in a small saucepan. Bring it to a boil and let it reduce by a quarter. In a small bowl, combine the cornflour with water or orange juice and set aside.
4. In a wok or frypan, drizzle a little olive oil and add the chilli. Stir fry until fragrant, then add the chicken, orange sauce, cornflour slurry and the orange segments until well combined.
5. Remove and serve with jasmine rice and steamed broccolini.