Spicy Carrot and Ginger Orange Chicken
My carrot and ginger orange chicken is my take on 'Chinese' takeaway classic, loaded with wonderful winter flavours and a little chili heat. Yum
- 1 Tbsp Honey
- 1 Tbsp Dark Soy Sauce
- Juice and zest of one Orange
- 30g Fresh Ginger: Peeled and grated
- 1 Garlic Clove: Minced
- 1 Tsp Dried Chili Flakes
- 1 Chicken Breast: Around 200g, sliced into 7-10mm pieces
- 1/2 Tbsp Sesame Seeds: Toasted for Garnish
- 1/2 Tbsp Flavourless cooking oil
- 125g Carrot: Cut into a julienne, 2-3mm batons about 5cm long
- 1/2 Tbsp cornflouer
- 1/2 Tbsp Water
- 1 Tsp Toasted Sesame Oil (Optional)
- Mix together the honey, soy sauce, orange zest, orange juice, ginger, garlic and chili into a marinade and then add in the chicken and allow to sit for at least 1 hour.
- Before you get started toast your sesame seeds in your wok over a high heat taking care not to burn the, and then set aside.
- Heat the cooking oil in a wok over a fierce heat then add the carrots and stir fry for 2 minutes.
- Add in the chicken which has been removed from the marinade, keep the marinade as it will form the sauce and stir fry for a further 5 minutes.
- Mix together the cornflour and water and set aside.
- Add in the marinade to the chicken when it is nearly cooked, when boiling stir in the cornflour and water mix and serve when thickened and glossy, should take no more than a minute.
- If you are using the sesame oil stir it in just before serving and garnish with the sesame seeds.
- Serve with boiled rice that has been cooked with a couple of bruised cardamon pods Yum