Sticky chicken & blood orange stir fry

Sticky chicken & blood orange stir fry

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(4 ratings)

Ready in 25 minutes


Serves 1 - 0
Try this East-meets-West stir fry where flavours mingle

Nutrition and extra info

Nutrition: per serving

  • kcal721
  • fat25g
  • saturates4g
  • carbs85g
  • sugars12g
  • fibre3g
  • protein44g
  • salt1.4g
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  • 2 handfuls of spinach leaves, roughly chopped (this may seem like a lot but it wilts down)



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • finely grated zest and juice of 1 blood orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2½ cm/1in piece root ginger, peeled, then chopped to a pulp or grated
  • 1 garlic clove, finely chopped or grated
  • portion of stir fry rice noodles (such as Sharwood's or Blue Dragon)
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 large skinless chicken breast, sliced into strips



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • sprinkling of crushed dried chilli flakes



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. First things first, put the kettle on, tip the spinach into a colander and sit the colander in the sink. Then, in a small bowl, whisk together the orange zest and juice, honey, soy sauce, ginger and garlic – a micro whisk is perfect for this job.

  2. Put the noodles in a deep bowl and pour boiling water from the kettle to just cover. Leave to soak for 4 minutes, then very carefully and slowly pour the noodles and water over the spinach in the colander and toss the noodles with the spinach so it wilts. Drizzle the sesame oil over and mix gently. Put to one side.

  3. Heat the vegetable oil in a wok until it’s very hot, tip in the chicken strips and fry over a high heat for about 5 minutes, stirring occasionally, until the chicken is golden brown all over. Pour the orange and honey mix over the chicken. At first it will bubble furiously but after a few moments it will calm down. Bubble and stir the sauce and chicken for 2 minutes until the sauce is thick and shiny and has glazed the chicken.

  4. Tip the noodles, spinach and chilli flakes into the wok with the chicken. Gently toss everything together to warm through, then season with salt and pepper. Pile the noodles and chicken on a plate. A splash more soy sauce and a glass of chilled white wine are the only accompaniments this noodle supper needs.

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Comments (4)

purplepepper's picture

I love this recipe and have made it a number of times. This time I'm using sea scallops and kale in place of chicken and spinach. My favorite part is how it looks like something unhealthy from a cheap takeout place with red dye number something in it, when the red color is from the blood oranges.

susanna0195's picture

Really nice and healthy too, i make this dish alot

sgcookie's picture

I used the average - size orange, but it was far too much. The whole dish tasted nothing, but orange... Otherwise I like the idea, next time I'll use just 1/2 of orange.

clairecv's picture

A tasty, tangy dinner!

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