Sticky Orange Chicken

Add the rice to a medium pot with plenty of water (approx. 4 times) and a pinch of salt

Bring to the boil on a high heat

Cook for 20-25 min or until the rice is cooked with a slight bite

Once cooked, continue to step 6

Meanwhile, zest and juice the orange(s), discarding the pips

Peel the ginger (scrape the skin off with a teaspoon) and grate it or chop it finely

Peel and grate (or finely chop) the garlic

Combine the orange juice, zest, ginger, garlic and the rice vinegar with 2 (4) of the soy sauce sachets, 1 tsp of the cornflour, and 1 tbsp (1 1/2 tbsp) of sugar - mix well for step 6

Reserve the remaining cornflour and soy sauce for steps 4 and 7, respectively

Slice the chicken into strips (approx. 2cm)

Transfer the chicken to a medium-sized bowl

Add the remaining cornflour and toss to coat evenly

Heat a large wide-based pan (preferably non-stick with a matching lid) with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the chicken, leaving space between the pieces, and cook on a medium heat for 5 min, or until starting to brown

Tip: Don't overcrowd the pan, so do this in batches if using a smaller pan

Add the orange juice mix to the chicken

Turn the heat down to medium low and add a lid

Cook for 8-10 min or until the chicken is cooked through

Add the mangetout to the brown rice for a final 2 min, then drain and season

Meanwhile, finely slice the spring onions, discarding the root ends

Remove the lid from the chicken and reduce the sauce to a thick syrup on a low heat (this should only take about 30 secs)

Once reduced, remove the pan from the heat and add the sesame oil and final soy sauce sachet(s)

Fold in the chopped spring onions