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Sticky orange chicken with baby spinach (0.5 syns)

It's the combination of the subtle flavour from the rice AND the strong flavour from the orange chicken that makes this dish work. You need to eat the chicken and spinach/orange sauce WITH the rice. Yummy yum yum.
Course Dinner, Lunch
Cuisine European
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 8 chicken thighs skin and visible fat removed
  • 350 g Tilda basmati rice
  • 1 orange rind
  • 3 oranges juice of
  • 1 red onion
  • 250 g cherry tomatoes quartered
  • 200 g baby spinach leaves
  • 4 tsp balsamic vinegar
  • salt and ground pepper
  • 2 tablespoons Canderel or Splenda sweetener
  • Fry Light

Method

  1. Cook the rice as per instructions on the packet. Personally, I use a rice cooker (which only cost a tenner) - because you it's easy and you get perfect fluffy rice every time.
  2. Spray a frying pan with Fry Light and when hot, add the chicken and stir fry until brown off. Reduce heat to medium and make sure chicken is thoroughly cooked through (i.e. not pink in the middle, and does not bleed).
  3. Add the orange rind and red onion. Fry until onions have softened (roughly 5 mins).
  4. Add the balsamic vinegar and stir fry for one minute more.
  5. Add orange juice and cherry tomatoes.
  6. Season and stir fry for another couple of minutes.
  7. Add spinach and again stir fry until they wilt (around 2 minutes).
  8. Serve with rice.