Name: Chinese Orange Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 600 g chicken breast, (diced); 60 ml soy sauce, (reduced salt); 40 ml mirin; 40 g agave nectar ((sub. for honey)); 1 large orange, (zest and juice); 1/2 tsp minced ginger; 2 tsp minced garlic; pinch chilli flakes, (or to taste); 2 Tbsp cornflour, (mixed with 3 Tbsp water)

It’s been a hot minute since I’ve posted any treats for you guys. I’m sorry! Bad blogger. Forgive me?

But loads has happened since our last foodie soiree.

I have a new kitchen! Which is the most important bit of my new home by the seaside, but maybe I should have mentioned the latter first… Yep, Harry and I have packed up and shacked up, all the way from North London down to sunny Hove.

It’s been all of a few days, but I think we likey!

Another biggie – I quit my job! So now, I work from home, with Harry, and I get heaps of time to spend in the kitchen and churn out lovely meals just like this one.

You’d think I’d be taking my sweet time a little more. But true to form, everything I’ve cooked so far has been super quick and easy, you’ll be pleased to know.

Old habits, and all that.This mouth-watering, sweet, sticky, better-than-takeaway-yes-really one is ready in 15 minutes – is that a record?

Eat your heart out, Jamie dear.

Chinese Orange Chicken

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 246 kcal

Ingredients

600 g chicken breast, diced
60 ml soy sauce, reduced salt
40 ml mirin
40 g agave nectar (sub. for honey)
1 large orange, zest and juice
1/2 tsp minced ginger
2 tsp minced garlic
pinch chilli flakes, or to taste
2 Tbsp cornflour, mixed with 3 Tbsp water

Instructions

In a large saucepan or wok, heat some low-cal cooking spray on the hob on a medium heat.
Season the chicken well with salt and pepper before adding to the hot pan.
Cook for 3-5 minutes, until the chicken is white all the way through.
Whilst the chicken is cooking, prepare the orange sauce.
Combine the soy sauce, mirin, agave nectar (or honey), orange zest and juice, minced garlic and ginger in a bowl and whisk together.
Stir in the prepared cornflour.
Add some chilli flakes for a little heat.
Once the chicken is cooked, pour over the orange sauce, reduce the heat to low and simmer until the sauce has thickened.
Serve with stir-fried veg, or rice for a higher-carb meal.