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10-Min Sticky Orange Chicken & Rice

10-Min Sticky Orange Chicken & Rice

Rating
4rating out of 5

(1297 reviews from our customers)

Prep Time

10 min

Cuisine

Chinese

For a stir-fry in no time, you'll sizzle British chicken until golden, while rustling up a sticky, delicious orange glaze. To serve, just wait for the rice to ding, plate up and dig in!

Prep Time

10 min

Cuisine

Chinese

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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!

Ingredients
For 2 people (double for 4)
Orange
1 orange
Red-pepper
1 red pepper
British diced chicken 2
250g British diced chicken breast
Cornflour
4 tbsp cornflour
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
basmati-rice
300g steamed white basmati rice
ginger paste sachet
1 ginger & garlic paste sachet (15g)
You Will Need
Microwave, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 orange
  • 1 red pepper
  • 250g British diced chicken breast
  • 4 tbsp cornflour
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 300g steamed white basmati rice
  • 1 ginger & garlic paste sachet (15g)
Typical Values per 100g per serving
Energy 442 kJ
104 kcal
2006 kJ
473 kcal
Fat
of which saturates
1.5 g
0.3 g
6.6 g
1.2 g
Carbohydrate
of which sugars
14.7 g
1.6 g
66.6 g
7.5 g
Fibre 1.2 g 5.5 g
Protein 7.8 g 35.5 g
Salt 0.57 g 2.56 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
1 orange
orange
1 red pepper
red pepper
250g British diced chicken breast
chicken breast fillet (100%)
4 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
300g steamed white basmati rice
Water (61.33%), basmati rice(36.67%), sunflower oil
1 ginger & garlic paste sachet (15g)
Ginger and garlic puree (57%), sunflower oil, sugar, salt, water, acidity regulator (citric acid), firming agent (calcium chloride flakes), stabiliser (xanthan gum), preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (gluten, soya)

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

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Add the diced chicken to a bowl with most of the cornflour (reserve 1 tsp for later!) and give it a good mix up until all the chicken is coated

3

Once the pan is hot, add the coated chicken along with half the soy sauce (save the rest for later!) and cook for 3-5 min until golden and crispy

4

While the chicken is cooking, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Once the chicken is crisp, add the chopped red pepper and ginger & garlic paste to the pan and cook for 3 min further until the pepper has started to soften

5

Meanwhile, squeeze the pouch[es] of steamed basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

6

Add the juice of 1/2 [1] orange to a bowl along with the rice vinegar, remaining soy sauce and remaining cornflour

Add 1 tsp [2 tsp] sugar and 3 tbsp [6 tbsp] cold water and mix until fully combined – this is your orange sauce

7

Once the pepper has softened, reduce the heat to medium

Add the orange sauce to the pan and cook for 2 min until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your sticky orange chicken

Tip: If the sauce looks a little thick, add a splash of water!

Meanwhile, peel and slice the remaining orange into triangles

8

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Serve the sticky orange chicken over the steamed rice

Top with the orange slices

Enjoy!

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