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Donal Skehan
Lighter Orange Chicken with Fried Rice | DonalSkehan.com, A somewhat lighter take on the classic.
  • main-meals

Lighter Orange Chicken with Fried Rice

August 30

Use chicken breasts here if you prefer and peas, carrots and any greens are a welcome addition to the fried rice.

  • serves Serves 4
  • time 50mins

Method

  1. 1. Preheat the oven to 200˚C/400˚F.
  2. 2. In a mixing bowl, combine the baking powder and salt. Add the chicken thigh pieces and toss to coat completely. Arrange the chicken pieces on a wire rack set over a roasting tin.
  3. 3. Place to cook in the oven for 25 minutes or until golden brown and cooked all the way through. Brush with a tablespoon of sunflower oil halfway through the cooking time to ensure a golden brown finish.
  4. 4. Place all the ingredients for the sauce in a small saucepan and bring to a steady simmer for 10 minutes, whisking regularly until slightly thickened.
  5. 5. Once the chicken is cooked, place the orange sauce and cooked chicken pieces in a mixing bowl and toss until the chicken is completely coated.
  6. 6. For the rice, heat a little sunflower oil in a large frying pan. Whisk the eggs and pour into the pan, swirling to coat the base. Using a spatula, working quickly drag the edges of the egg to the centre of the pan and allow any unset egg to run into its place.
  7. 7. Once fully set, roll up using the spatula in the pan and transfer to chopping board.
  8. 8. Place the pan back over a high heat with a drop of oil and stir-fry the spring onions for 1 minute. Add the cooked rice to the pan. Stir through the sesame oil and soy sauce until it coats the rice completely. Slice the egg omelette thinly and toss through the fried rice.
  9. 9. Transfer the rice to serving bowls and top with the orange chicken. Garnish with sesame seeds and spring onions.

Ingredients

For the chicken:

8 chicken thighs, boneless, skinless and cut into bite size pieces

2 tbsp baking powder

1 tsp salt

Sesame seeds, to garnish

Spring onions, to garnish

For the sauce:

9fl oz orange juice

3 tbsp dark soy sauce

1 tbsp dark brown sugar

1 tbsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli, finely chopped

1 tsp cornflour

For the fried rice:

1-2 tbsp sunflower oil

Bunch of spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

10 oz leftover cooked rice, cold

2 large free-range eggs, lightly whisked.

For the chicken:

8 chicken thighs, boneless, skinless and cut into bite size pieces

2 tbsp baking powder

1 tsp salt

Sesame seeds, to garnish

Spring onions, to garnish

For the sauce:

250ml orange juice

3 tbsp dark soy sauce

1 tbsp dark brown sugar

1 tbsp rice wine vinegar

1 tsp sesame oil

1 clove garlic, finely grated

1 thumb sized piece of ginger, finely grated

1 small red chilli, finely chopped

1 tsp cornflour

For the fried rice:

1-2 tbsp sunflower oil

Bunch of spring onions, thinly sliced

1 tsp sesame oil

1 tbsp soy sauce

300g leftover cooked rice, cold

2 large free-range eggs, lightly whisked.

You'll Need

Mixing bowl

Wire rack

Small sauce pan

 

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