James Tanner's orange chicken stir-fry
If you’ve had a busy weekend there’s nothing much quicker than James Tanner's stir fry for an easy Monday night meal.
This one’s also pretty healthy with lots of vegetables which is great for the immune system in this cold weather!
Serves 2
Ingredients:
250g skinless chicken breastZest and juice of 1 large orange4 tbsp of dark soy sauce½ tbsp olive oil100g purple sprouting broccoli tops cut into 2 cm thick pieces2 cloves sliced garlic1 sliced red chilli100g trimmed spring onions cut in half across60g (small handful of fine thin match stick cut carrot)300g straight to wok noodles3 tbsp water1 tbsp clear honey1 tbsp toasted sesame seeds½ tbsp , drizzle sesame oilHandful of fresh coriander, chopped, and a few leaves for garnish
Method:
First slice the chicken breasts into thin strips place in a bowl with the orange zest and juice and soy. Mix together, cover with cling film and marinate for 30 mins in the fridge.
Heat a wok or large non-stick pan, drain off the marinated chicken reserving the liquid, begin to stir fry the chicken pieces in just a splash of oil. Cook for two minutes then add the broccoli pieces, garlic, chilli, and spring onion.
Continue to cook for a further 3 minutes moving constantly, then add the matchstick cut carrot and noodles. Pour over the reserved marinade and add the 2 tbsp of water and honey, add the noodles and ensure the noodles and marinade are thoroughly heated through.
Add the coriander and arrange stir-fry in serving dish. Sprinkle over toasted sesame seeds and a drizzle of sesame oil (optional), garnish with coriander leaves and serve.