Orange and 5 spice chicken stir fry

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

For the chicken
 2 chicken thighs or breast, boneless & skinless, cut in bitesize pieces
 2 cloves garlic, finely minced
 1 dash 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 ½ tbsp sunflower oil, for frying
For the sauce
 2 juices of orange
 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
 red, orange or green bell pepper sliced

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.

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.

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.

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!

Ingredients

For the chicken
 2 chicken thighs or breast, boneless & skinless, cut in bitesize pieces
 2 cloves garlic, finely minced
 1 dash 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 ½ tbsp sunflower oil, for frying
For the sauce
 2 juices of orange
 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
 red, orange or green bell pepper sliced

Directions

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.

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.

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.

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!

Orange and 5 spice chicken stir fry