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!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||5.5 g|
|Protein||7.8 g||35.5 g|
|Salt||0.57 g||2.56 g|
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.
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)
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
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
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
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
Add the juice of 1/2  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
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
Serve the sticky orange chicken over the steamed rice
Top with the orange slices