Ready in minutes for an amazingly tasty meal - wow your family with this delicious stir fry.

We love stir fries – not just because they are nice and easy to cook, but because you can pack loads of veg and (of course!) pair it with gorgeous fluffy rice.

This recipe is adapted from a Donal Skehan recipe – we prefer more sauce so added more sauce ingredients and we leave out the peanut garnish in the original (nut allergy!). Looking at the ingredients, this recipe looks complex, but it really isn’t, it’s so easy and it will impress your family with how packed full of flavour it is!

Ingredients

For the chicken:

  • Chicken thighs or breast, boneless & skinless, cut in bitesize pieces
  • 2 cloves garlic, finely minced
  • 1 thumb sized piece of ginger, finely minced or a teaspoon of minced ginger from a jar
  • 1 red chilli, finely sliced (leave the seeds in if you like it a bit hotter, remove if you don’t)
  • 1 tsp five spice powder
  • 1 tsp sesame oil
  • 1-2 tbsp sunflower oil, for frying

For the sauce:

  • Juice of 2 oranges
  • 5 tbsp honey
  • 1 tsp dark brown sugar
  • 4 tbsp dark soy sauce
  • 2 tbsp rice wine or mirin

For the vegetables (you can add whatever veg you have to hand)

  • 1 red onion, finely sliced
  • Sugar snap peas, mange tout or green beans (or all three!)
  • Broccoli
  • Carrots, julienne
  • Red, orange or green bell pepper sliced

Method

  1. Place all the ingredients for the chicken in a bowl. Mix it up so all ingredients are combined and add the chicken pieces and mix through until completely coated. Set aside while you prepare the vegetables and ingredients for the sauce.

    Marinade ingredients

    Marinade mix

  2. Put the ingredients for the sauce into a small bowl and mix together.
  3. Place a large wok or frying pan over a high heat and add in the sunflower oil. When it it’s very hot, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok/pan and rest on a plate/bowl.

    Orange Sauce

  4. Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are tender with a little bite to them.

    Chopped vegetables

  5. Add the chicken back to the pan, let it warm through and then pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened. If you want your sauce thicker, use some cornflour mixed with a little water to thicken the sauce more.
  6. Serve with fluffy white rice and enjoy!