Sticky orange chicken stir-fry

A great weeknight stir-fry option that allows you to pack in the veg. The sweet, sticky orange sauce that is used to finish this dish also works really well with chicken, pork or tofu.

SERVES 4 PREP 25 mins COOK 10 mins EASY

2 garlic cloves, finely grated thumb-sized piece ginger, peeled and finely grated

1 red chilli, thinly sliced

1 tsp Chinese five-spice

1 tsp sesame oil

6 skinless chicken thigh fillets, cut into bite-sized pieces

1-2 tbsp sunflower oil, for frying 1 red onion, thinly sliced 100g sugar snap peas

100g Tenderstem broccoli, halved widthways (and lengthways, if thick)

2 carrots, julienned

100g salted peanuts, to garnish For the sauce

½ orange, juiced

3 tbsp honey

1 tsp dark brown soft sugar

2 tbsp dark soy sauce

1 tbsp Chinese (Shaohsing) rice wine Put the garlic, ginger, chilli, five-spice and sesame oil in a bowl and whisk to combine. Season the chicken pieces and mix until completely coated, then set aside. Whisk together the ingredients for the sauce in a small bowl.

Place a large wok over a high heat and add the sunflower oil. When it reaches smoking point, add the chicken and fry until it has a golden brown colour and is cooked through.

Add the vegetables to the hot wok, adding a little extra oil if required and stir-fry until they are just tender. Pour over the sauce and bring to a steady simmer. Cook for 3-4 mins until the sauce has reduced and coats the chicken and veg. Scatter over the peanuts and serve.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 450 kcals • fat 21g • saturates 4g • carbs 24g • sugars 21g • fibre 6g • protein 38g • salt 1.6g