Sticky Orange Chicken

Sticky Orange Chicken

Rating
4.00rating out of 5

(500 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Use within

5-6 days

Here we use fresh orange juice and zest, ginger, soy sauce, sesame oil and a touch of garlic to create a tangy sauce which the chicken thighs gently simmer in, then reduce to a sticky glaze. Served with nutty brown rice, mange tout and a smattering of spring onions - this is healthy Asian food at its orangey best.

Prep Time

30 min

Cuisine

Asian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Orange
1 Orange
brown-rice
1 Brown rice
Mange-tout-(2)
1 Mange Tout
garlic-clove
2 Garlic
fresh-ginger
1 Fresh root ginger
Cornflour
1 Finely milled cornflour
Soy-sauce-sachet
3 Soy sauce †
Spring-onion
2 Spring onions
rice-vinegar
1 White rice vinegar
Sesame-oil
1 Sesame seed oil †
British Chicken thigh fillets x4 2
1 British chicken thigh fillets
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Orange
  • Brown rice
  • Mange Tout
  • Garlic
  • Fresh root ginger
  • Finely milled cornflour
  • Soy sauce<strong>†</strong>
  • Spring onions
  • White rice vinegar
  • Sesame seed oil<strong>†</strong>
  • British chicken thigh fillets
Typical Values per 100g per serving
Energy 625 kJ
148 kcal
2790 kJ
662 kcal
Fat
of which saturates
6.8 g
1.5 g
30.4 g
6.5 g
Carbohydrate
of which sugars
11.4 g
2.9 g
51 g
12.7 g
Fibre 0.1 g 0.4 g
Protein 10.9 g 48.5 g
Salt 0.41 g 1.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Orange
Brown rice
Mange Tout
Garlic
Fresh root ginger
Finely milled cornflour
Maize Starch (100%).
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Spring onions
White rice vinegar
Rice, salt, water
Sesame seed oil
British chicken thigh fillets
Allergens
  • Allergens highlighted by † (wheat-gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the rice to a medium pot with plenty of water (approx. 4 times) and a pinch of salt

Bring to the boil on a high heat

Cook for 20-25 min or until the rice is cooked with a slight bite

Once cooked, continue to step 6

2

Meanwhile, zest and juice the orange(s), discarding the pips

Peel the ginger (scrape the skin off with a teaspoon) and grate it or chop it finely

Peel and grate (or finely chop) the garlic

3

Combine the orange juice, zest, ginger, garlic and the rice vinegar with 2 (4) of the soy sauce sachets, 1 tsp of the cornflour, and 1 tbsp (1 1/2 tbsp) of sugar - mix well for step 6

Reserve the remaining cornflour and soy sauce for steps 4 and 7, respectively

4

Slice the chicken into strips (approx. 2cm)

Transfer the chicken to a medium-sized bowl

Add the remaining cornflour and toss to coat evenly

5

Heat a large wide-based pan (preferably non-stick with a matching lid) with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the chicken, leaving space between the pieces, and cook on a medium heat for 5 min, or until starting to brown

Tip: Don't overcrowd the pan, so do this in batches if using a smaller pan

6

Add the orange juice mix to the chicken

Turn the heat down to medium low and add a lid

Cook for 8-10 min or until the chicken is cooked through

Add the mangetout to the brown rice for a final 2 min, then drain and season

Meanwhile, finely slice the spring onions, discarding the root ends

7

Remove the lid from the chicken and reduce the sauce to a thick syrup on a low heat (this should only take about 30 secs)

Once reduced, remove the pan from the heat and add the sesame oil and final soy sauce sachet(s)

Fold in the chopped spring onions

8

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Serve the brown rice and mangetout with the sticky chicken spooned over

Enjoy!

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