Sticky Orange Chicken With Basmati Rice

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add your diced chicken to a bowl with most of your cornflour (save 1/2 tsp per person for later!) and give it a good mix up until all the chicken is coated

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once the pan is hot, add the coated chicken along with half your soy sauce (save the rest for later!) and cook for 7 min or until golden and crispy

While the chicken is cooking, deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Once the chicken is crisp, add the chopped pepper and ginger & garlic paste to the pan and cook for 3 min further until the pepper has started to soften

Add the juice of half your orange[s] (save the rest for later!) to a bowl along with your rice vinegar, remaining soy sauce and remaining cornflour

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water and mix until fully combined – this is your orange sauce

Once the pepper has softened, add the orange sauce to the pan and cook for 2 min until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your sticky orange chicken

Tip: If the sauce looks a little thick, add a splash of water!

Meanwhile, peel and slice the remaining orange into triangles