Chicken In Orange Sauce
with baby carrot and jasmine rice- Sulphites
- Sesame
- Wheat
- Cereals containing gluten
- Soya
Ingredients
260 grams
Diced Irish Chicken Breast
2 unit(s)
Orange
20 grams
Cornflour
1 unit(s)
Ginger
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
150 grams
Jasmine Rice
1 unit(s)
Scallion
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Baby Carrots
1 unit(s)
Onion
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
8 milliliter(s)
Chilli Oil
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Flour
2 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Season the chicken with salt and pepper. In a separate bowl, add half the cornflour and 1 tbsp flour (per 2P). Season with salt and pepper. Whisk 1 egg (per 2P) in another bowl and add the chicken to it. Remove the chicken pieces and add to the flour bowl and coat well.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Place a pan on high heat with enough oil to coat the bottom.
Once hot, add the chicken to the pan.
Fry until golden, 4-6 mins on each side. Turn every 2-3 mins and adjust the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken pieces to a plate lined with kitchen paper. Cover to keep warm.
TIP: You want the oil to be hot so the chicken fries properly. Heat for 2-3 mins before adding the chicken.
Meanwhile, halve, peel and thinly slice the onion.
Trim and thinly slice the scallion.
Trim and quarter the carrot (no need to peel).
Reserve the oil and wipe the pan and return to medium-high heat.
Fry the carrot and onion for 5-7 mins. Season with salt and pepper. Add a splash of water and cover and cook for another 4-5 mins, until the carrot is tender.
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Zest and juice the orange. Dissolve the orange juice in the remaining cornflour.
Place a pot on medium-high heat. Pop in the cornflour mixed orange juice, apple cider vinegar, soy sauce, ginger, 2tsp sugar (per 2P) and chilli oil. Bring to a simmer until thickened slightly. Loosen with water if it becomes too thick. Add the orange zest to taste and salt and pepper, if required.
Add the chicken to the orange sauce and mix well.
Divide the rice between plates and top with the pan-fired veggies. Top with the chicken in orange sauce. Scatter over the sesame seeds and scallion.
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