Orange Chicken with Cauli Rice

and Sesame Spinach
Calorie smart
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
Cals 515 · Prot 54 · Carbs 51 · Fat 15
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Chicken breast
400 Grams

Orange sauce

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


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


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 
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.
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.
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.
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
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.

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