Orange Chicken with Cauli Rice

and Sesame Spinach

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Instructions

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1 Prep

Peel and mince the garlic. Slice the ginger into 3/4/6 pieces (skin-on). Wash the orange thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the orange. Chop the chicken into bite-sized pieces 

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2 Make cauli 'rice'

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Set aside and keep warm.

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3 Fry chicken

Meanwhile, heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 7-8 min or until cooked through. Whisk the corn starch and measured water in a bowl.

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4 Sesame spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a gentle squeeze. Chop it roughly and place it in a bowl with the sesame oil, a sprinkling of sesame seeds and a pinch of salt. Set aside.

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5 Orange sauce

Once cooked, add the garlic and ginger to the chicken and fry for 1 min. Add 50/75/100 ml of the orange juice, the honeysriracha (spicy!)marmite and soy sauce. Simmer for 3 min. Add the corn starch mix. Simmer for 2 min further until thickened. Add 1/1.5/2 tsp of the orange zest

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6 Serve

Finely chop the spring onions. Add the spring onion to the orange chicken. Top the cauli rice with the chicken and sauce. Serve the spinach on the side.

Tips for fussy eaters

Sensitive to heat? Go easy on the sriracha sauce.

Pro tip

Fry the chicken in batches to ensure an even crispy coating.

In this recipe, which takes inspiration from the Chinese Hunan Province, you'll toss chicken in a sweet, sour and sticky citrus sauce.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 543 · Prot 59 · Carbs 51 · Fat 16

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 450 Grams

Orange sauce

Garlic cloves 2 Piece
Ginger 30 Grams
Orange 1 Piece
Vegetable oil 1 Tbsp
Corn starch 10 Grams
Water 150 ML
Honey 30 Grams
Sriracha sauce 14 ML
Marmite 8 Grams
Soy sauce 20 ML
Spring onion 40 Grams

Sides

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Spinach 200 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

In this recipe, which takes inspiration from the Chinese Hunan Province, you'll toss chicken in a sweet, sour and sticky citrus sauce.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 543 · Prot 59 · Carbs 51 · Fat 16

Dairy-Free

Instructions

photo

1 Prep

Peel and mince the garlic. Slice the ginger into 3/4/6 pieces (skin-on). Wash the orange thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the orange. Chop the chicken into bite-sized pieces 

photo

2 Make cauli 'rice'

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Set aside and keep warm.

photo

3 Fry chicken

Meanwhile, heat a second pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 7-8 min or until cooked through. Whisk the corn starch and measured water in a bowl.

photo

4 Sesame spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a gentle squeeze. Chop it roughly and place it in a bowl with the sesame oil, a sprinkling of sesame seeds and a pinch of salt. Set aside.

photo

5 Orange sauce

Once cooked, add the garlic and ginger to the chicken and fry for 1 min. Add 50/75/100 ml of the orange juice, the honeysriracha (spicy!)marmite and soy sauce. Simmer for 3 min. Add the corn starch mix. Simmer for 2 min further until thickened. Add 1/1.5/2 tsp of the orange zest

photo

6 Serve

Finely chop the spring onions. Add the spring onion to the orange chicken. Top the cauli rice with the chicken and sauce. Serve the spinach on the side.

Tips for fussy eaters

Sensitive to heat? Go easy on the sriracha sauce.

Pro tip

Fry the chicken in batches to ensure an even crispy coating.

Ingredients

Number of people

Chicken

Chicken breast 450 Grams

Orange sauce

Garlic cloves 2 Piece
Ginger 30 Grams
Orange 1 Piece
Vegetable oil 1 Tbsp
Corn starch 10 Grams
Water 150 ML
Honey 30 Grams
Sriracha sauce 14 ML
Marmite 8 Grams
Soy sauce 20 ML
Spring onion 40 Grams

Sides

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Spinach 200 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams
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