I have made this dish as a starter as well as a main. The orange adds a nice mellow citrus flavour to the chicken.
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Course Appetiser, Dinner, Lunch
Servings 4people
Ingredients
Orange Sauce
¼cupsugar or raw honey
1tbspcornflour or coconut flour
1tspfinely shredded orange peel
¾cuporange juice
2tbspbutter
Spicy Orange Chicken
2boneless skinless chicken breastscut into 3 cm pieces
¼cupcornflour or coconut flour
1tsppaprika
2tbspextra virgin olive oil or coconut oil
salt and freshly ground black pepperto taste
To serve
3cupsshredded cabbage
4red onionssliced
1cupbroccolicut into small pieces
1red capsicumsliced
a few splashes of sweet chilli sauce
Instructions
To make the orange sauce, combine sugar, flour and orange peel in a small saucepan. Stir in orange juice and cook over medium heat until thickened and bubbly. Cook and stir for another 2 minutes. Remove from heat and stir in butter, then set aside.
Put the chicken pieces, flour and paprika in a zip-lock bag and shake to coat the chicken evenly.
Heat the oil in a large frying pan or wok over a medium heat. Once hot, add chicken pieces using tongs, season with salt and pepper and cook for a few minutes until chicken has browned and is cooked through. This will not take long due to the small size of the chicken cubes. Remove the chicken and set aside.
Add the vegetables to the pan, season with salt and pepper and sauté for about 5 minutes until they are heated through. If they are sticking to the pan you can add some more oil or water. Once the vegetables are cooked, add the chicken back to the pan. Pour the orange sauce over the mixture and add a splash or two of chilli sauce. Stir to combine and heat through.