Sticky Orange Chicken With Garlic Rice & Mooli Slaw
This mid-week dinner is easy peasy orange squeezy. You'll coat crispy chicken thighs in a sticky-sweet orange sauce packed with ginger, soy and honey. Serve with crunchy mooli slaw and buttery garlic rice to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Butter, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Chop your orange[s] in half and cut 1 slice per person, then chop the remaining orange[s] into 2 wedges per person
Combine the juice of the orange wedges (reserve the rinds!) with your soy sauce, honey, cornflour, ginger & garlic paste and half your white wine vinegar (you'll use the rest later!) – this is your orange sauce
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil
Pat the chicken thighs dry
Once hot, add the chicken thighs, skin-side down and cook for 10 min or until the skins have browned and crisped
Peel and finely slice (don't chop!) your garlic
Once crisped, add the reserved orange rind to a baking tray
Top with the browned chicken (reserve the pan!)
Put the tray in the oven and cook for 12-15 min or until cooked through (no pink meat!) – this is your roast chicken & orange rinds
While the chicken is cooking, add the sliced garlic with a knob of butter to a medium pot with a lid and fry for 1-2 min or until fragrant
Add your white long grain rice with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat then reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed
Once cooked through remove from the heat and set aside (lid on) to steam until serving – this is your garlic rice
Return the reserved pan to a medium-high heat
Once hot, add the orange sauce and orange slices with 100ml [130ml] [175ml] cold water and your toasted sesame seeds, then bring to the boil
Once boiling, reduce the heat to medium and cook for 4-5 min further or until thickened
Once thickened, set aside for later – this is your sticky orange sauce
Combine your mooli slaw mix with your mayo and the remaining white wine vinegar – this is your mooli slaw
Once the chicken is cooked through, return the sticky orange sauce to a medium heat and add the roasted chicken (discard the orange rind!)
Give everything a good mix up and cook for 1-2 min or until warmed through – this is your sticky orange chicken
Serve the sticky orange chicken with the garlic rice and mooli slaw to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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