Recipe: Orange Chicken Noodle Stir Fry

As you know, I love to cook and last week my Brother and Dad came home and so I cooked up dinner for us three. I used this recipe for Orange Chicken, as posted on my Snapchat (have you added me yet? @NirinaXX), which really went down a treat. As usual I tweaked the original recipe, as I use them as basic guidelines, and cooked up an Asian noodles stir fry to have with the chicken, (though rice would work as an accompaniment too).

Prep: 10 mins
Cook: 30 mins
Ready in 30-40 minutes

Serves 4

Ingredients

Coconut oil for frying
4 chicken fillets – cut into bite sized pieces
4 egg whites
2 tablespoons cornflour

Sauce:
Juice of 2 freshly squeezed oranges
1 tablespoon soy sauce
1 tablespoon packed brown sugar
1 tablespoon Rice Vinegar
1/4 teaspoon Sesame Oil
Dash of salt
Dash of chilli flakes
1 clove garlic – pressed or minced
2 teaspoons minced ginger
1 teaspoon cornflour (additional)
1/2 cup water
Zest of 1 orange
sesame seeds – to serve

Stir Fry:
Coconut oil for frying
3 packets of egg noodles
1 red pepper, sliced

100g bean sprouts
2 spring onions, chopped
1 tablespoon Rice Vinegar
1 clove garlic – pressed or minced

Method

  1. For the chicken: In a large bowl, whisk together the cornflour and egg whites with a fork until almost frothy. Add the chicken to the mixture and allow to sit for 5 to 15 minutes.
  2. For the sauce: Meanwhile, put the freshly squeezed orange juice, soy sauce, sugar, vinegar, sesame oil, salt, chilli flakes, garlic and ginger and orange zest in a small non-stick saucepan and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes and keep stirring.
  3. Whisk together the cornflour and 1/2 cup water in a small bowl or cup and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. If sauce gets overly thick, just add in more water in small doses, keep stirring and then turn off the heat.
  4. Heat a tablespoon of coconut oil (or 2 tablespoons of vegetable oil) in a wok (or heavy-bottomed pot) until hot. In batches, carefully drop a few pieces of chicken into the oil using tongs or a slotted spoon (drop them in one by one to keep them from sticking together) and move around, 2-3 minutes or until light golden. Let the cooked chicken drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for one minute to really solidify the coating.
  5. Whilst the chicken is frying, cook the noodles according to the packet. Once all of the chicken is cooked, wipe the wok clean with a paper towel and add another tablespoon of oil to stir-fry the vegetables. Add the peppers, spring onions and bean sprouts to the wok with rice vinegar & sesame oil and then add the garlic. Add the noodles to the mix and toss around.
  6. Toss the chicken in the sauce to coat and serve immediately with orange zest and sprinkle sesame seeds on top. Enjoy with the stir fry noodles & veg!

Recipe adapted from The Pioneer Woman, September 2014

Click to visit the recipe on The Pioneer Woman

Images © Nirina Plunkett

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