If you love stir fries as much as me then you need to give this one a whirl! It’s ready in a matter of minutes and I guarantee the whole family will love it!
Serves 4 
25 mins For the chicken:
6 chicken thighs, boneless & skinless, cut in bitesize pieces
2 cloves garlic, finely mined
1 thumb sized piece of ginger, finely minced.
1 red chilli, finelly sliced
1 tsp five spice powder
1 tsp sesame oil
1-2 tbsp sunflower oil, for frying
3/4 cup salted peanuts, to serve
1 cup rice, cooked (will make 2 cups when cooked)
For the sauce:
Juice of ½ orange
3 tbsp honey
1 tsp dark brown sugar
2 tbsp dark soy sauce
1 tbsp rice wine
For the vegetables:
1 red onion, finely sliced
3.5 oz sugar snap peas
3.5 oz Tenderstem broccoli
2 carrots, julienne peeled
For the chicken:
6 chicken thighs, boneless & skinless, cut in bitesize pieces
2 cloves garlic, finely mined
1 thumb sized piece of ginger, finely minced.
1 red chilli, finelly sliced
1 tsp five spice powder
1 tsp sesame oil
1-2 tbsp sunflower oil, for frying
100g salted peanuts, to serve
240g rice, cooked (will make 480g when cooked)
For the sauce:
Juice of ½ orange
3 tbsp honey
1 tsp dark brown sugar
2 tbsp dark soy sauce
1 tbsp rice wine
For the vegetables:
1 red onion, finely sliced
100g sugar snap peas
100g tenderstem broccoli
2 carrots, julienne peeled
Medium mixing bowl
Small mixing bowl
Large wok
Slotted spoon
After a recent stay in a house with a limited kitchen, my love for one-pan dishes has grown astronomically. This dish is a super quick one too – vermicelli rice noodles come alive with only a brief lick of boiling stock so there’s no faffing about. Add to this a heap of tender, stir-fried vegetables and you’re week is off to a really healthy and wholesome start. Recipe from my new book Eat.Live.Go which can be ordered here.
