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Orange & Five Spice Sticky Chicken Stir Fry

A quick cook stir-fry packed with chicken, veggies and a sweet & sticky orange sauce.

25 4
Orange & Five Spice Sticky Chicken Stir Fry | DonalSkehan.com, A quick cook stir-fry packed with chicken, veggies and a sweet & sticky orange sauce.

main-meals

Orange & Five Spice Sticky Chicken Stir Fry

A quick cook stir-fry packed with chicken, veggies and a sweet & sticky orange sauce.

Friday, January 27, 2017

For the chicken:

6 chicken thighs, boneless & skinless, cut in bitesize pieces

2 cloves garlic, finely mined

1 thumb sized piece of ginger, finely minced.

1 red chilli, finelly sliced

1 tsp five spice powder

1 tsp sesame oil

1-2 tbsp sunflower oil, for frying

100g salted peanuts, to serve

Rice, to serve

For the sauce:

Juice of ½ orange

3 tbsp honey

1 tsp dark brown sugar

2 tbsp dark soy sauce

1 tbsp rice wine

For the vegetables:

1 red onion, finely sliced

100g sugar snap peas

100g tenderstem broccoli

2 carrots, julienne peeled

Medium mixing bowl

Small mixing bowl

Large wok

Slotted spoon

 

25 mins
Serves 4

If you love stir fries as much as me then you need to give this one a whirl! It’s ready in a matter of minutes and I guarantee the whole family will love it!

Place all the ingredients for the chicken in a bowl alongside the chicken pieces and mix through until completely coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Whisk together the ingredients for the sauce in a small bowl.
Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.

Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.
25 mins
Serves 4

Ingredients

For the chicken:

6 chicken thighs, boneless & skinless, cut in bitesize pieces

2 cloves garlic, finely mined

1 thumb sized piece of ginger, finely minced.

1 red chilli, finelly sliced

1 tsp five spice powder

1 tsp sesame oil

1-2 tbsp sunflower oil, for frying

100g salted peanuts, to serve

Rice, to serve

For the sauce:

Juice of ½ orange

3 tbsp honey

1 tsp dark brown sugar

2 tbsp dark soy sauce

1 tbsp rice wine

For the vegetables:

1 red onion, finely sliced

100g sugar snap peas

100g tenderstem broccoli

2 carrots, julienne peeled

You'll Need

Medium mixing bowl

Small mixing bowl

Large wok

Slotted spoon

 

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