Sticky chicken & blood orange stir fry

Sticky chicken & blood orange stir fry

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(4 ratings)

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Cooking time

Ready in 25 minutes

Skill level

Easy

Servings

Serves 1 - 0

Try this East-meets-West stir fry where flavours mingle

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
721
protein
44g
carbs
85g
fat
25g
saturates
4g
fibre
3g
sugar
12g
salt
1.4g

Ingredients

  • 2 handfuls of spinach leaves, roughly chopped (this may seem like a lot but it wilts down)
  • finely grated zest and juice of 1 blood orange
  • 1 tbsp clear honey
  • 1 tsp soy sauce
  • 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
  • sprinkling of crushed dried chilli flakes

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Method

  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.

Recipe from Good Food magazine, February 2003

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Comments

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purplepepper's picture
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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
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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
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A tasty, tangy dinner!

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