Sticky or­ange chicken stir-fry

BBC Good Food - - Inside -

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

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