Orange Chicken Stir-Fry With Pickled Red Chilli & Brown Rice

Take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Slice your red chilli[es] finely (Not a fan of spice? Remove the seeds!)

Zest half your orange[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and then roll the orange[s] with your hand on a hard surface (to release more juice) and cut in half

Peel and dice your brown onion[s], then peel and finely chop (or grate) your garlic

Add your diced chicken thigh to a large bowl with your cornflour and a generous pinch of pepper

Give everything a good mix up until the chicken is fully coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated chicken and cook for 8-10 min on each side until golden and crispy and the chicken is cooked through (no pink meat!)

Once golden, transfer the cooked chicken to a plate and reserve the pan – this is your crispy chicken

While the chicken is cooking, add the sliced chilli to a small bowl with your white wine vinegar and a pinch of sugar and set aside to pickle – this is your quick-pickled chilli

Add the juice of the orange[s] to a separate bowl with your soy sauce, honey, half your chicken stock mix (you'll use the rest later!) and the chopped garlic and give everything a good mix up – this is your orange sauce

Return the reserved pan to a medium-high heat, add the diced onion and cook for 3-4 min or until slightly softened

Once slightly softened, add the orange sauce to the pan with your shredded veg mix and cook for 2-3 min or until the sauce has thickened, then stir through the yuzu dressing

Once thickened, add the crispy chicken to the pan and give everything a good mix up until coated and warmed through – this is your orange chicken stir-fry

Stir the remaining chicken stock mix through the cooked rice – this is your seasoned rice