Sticky Orange Chicken With Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

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

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

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 (you'll use 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 and the chicken is cooked through (no pink meat!)

Meanwhile, squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add the juice of half your orange[s] (you'll use 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, reduce the heat to medium

Add the orange sauce to the pan and cook for 2 min until the sauce has thickened – 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