Chicken in orange sauce
Chinese flavours without the sugars. A tasty takeaway version
Ingredients
- low calorie cooking spray
- 500 grams chicken thighs excess fat removed and diced.
- 1 medium onion diced
- 1 red chilli deseeded and finely chopped
- 1 tsp rice vinegar
- 400 mil chicken stock
- 1 zest from 1 orange and the segments
- 2 large oranges juiced
- 1 tsp onion powder
- 2 tsp finely chopped ginger
- 3/4 tbs arrowroot to thicken the sauce
- 1 green chillis - finely chopped
- 1 small red bell pepper deseeded and finely diced
- 1 small orange bell pepper deseeded and finely chopped
- 1 small green bell pepper deseeded and finely chopped
- 1 tbs caster sugar
- 3 spring onions thinly sliced
- salt to season
- basmati rice optional
Method
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preparing the chicken
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Trim excess fat off the chicken and dice.
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Spray the wok with the low calorie cooking spray, stir fry the chicken in small batches until browned, about five minutes. Remove from the pan and set aside.
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Fry the onions until lightly browned. About five minutes. Then add the chilies, ginger and the peppers, cook for a couple of minutes. Remove from pan and set aside on a plate.
Making the orange sauce
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Pour the stock, orange juice, the zest and onion powder into the wok, bring to the boil.
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Remove from the heat and slowly add the arrowroot whisking until thickened.
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When thickened, add the rice vinegar and the reserved ingredients to the sauce
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return to the heat, bring to a gentle simmer for five minutes until chicken is fully cooked.
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Add the orange segments, gently stir to coat them in the sauce.
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Add the spring onions.
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season to taste and serve