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Donal Skehan
Orange & Five Spice Sticky Chicken Stir Fry | DonalSkehan.com, A quick cook stir-fry packed with chicken and veggies with a sweet and sticky orange sauce.
  • main-meals

Orange & Five Spice Sticky Chicken Stir Fry

January 27

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!

  • time 25 mins
  • serves Serves 4
  • video
Method
  1. Place all the ingredients for the chicken in a bowl alongside the chicken pieces and mix through until completely coated. Set aside while you prepare the vegetables and ingredients for the sauce.
  2. Whisk together the ingredients for the sauce in a small bowl.
  3. Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.
  4. Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
  5. Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
  6. Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.

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Ingredients

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

You'll Need

Medium mixing bowl

Small mixing bowl

Large wok

Slotted spoon

 

4.2
(24)
photo
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  • main-meals

Fragrant Thai Chicken Stew

March 15

This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them. Improvise with finely grated zest of lime. If you haven’t used lemongrass before it’s a fantastic little ingredient which is responsible for giving this dish that wonderful light and fragrant flavour. To prepare, slice off the woody ends and the root, you should be left with about 2-3 inches. If you don’t have a food processor, just chop the paste ingredients until they’re as fine as you can get them.

 

 

In small handblender blitz the ginger, lime leaves, garlic, red chilli and lemon grass until finely chopped.

 

Heat a frying pan over a high heat and add a little sunflower oil.

 

Season the chicken pieces and brown off in the pan until you have a nice golden colour on either side.

 

Remove the chicken pieces from the pan and place on plate with some kitchen paper.

 

Pour the remaining oil and scrape any crispy bits into a medium sized high sided pot and place over a medium high heat.

 

Add in the blitzed ingredients and stir-fry for 2-3 minutes until the they release lots of great fragrant smells!

 

Add the chicken back in along with the coconut milk and fish sauce.

 

Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the chicken is thoroughly cooked through.

 

While the chicken is bubbling away, get the rice on.  Rice can get people a little panicked but the easiest way to think about it is that it is 1 part rice to 2 parts cold water.  What I do is measure the rice in a glass and then use the glass to pour in the water, that way it’s easy to see the volume you need to add.

 

Add the rice and water to a pot, cover with a lid and simmer over a medium heat for about 15 minutes or according to the instructions on the packet.

 

Serve the chicken over the rice and give a generous sprinkle of spring onions and coriander.

 

Devour the dinner! 🙂