What are the main ingredients in Easy Orange Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Easy Orange Chicken?

Calories: 416, Carbs: 30 grams, Fat: grams, Protein: 46.1 grams, Sugar: 14.1 grams, Salt: 888 grams

How do I prepare Easy Orange Chicken?

ROAST MOMENT: Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp. Place the corn flour in a small bowl and mix in 100ml of water until a runny paste - this is called a slurry! TIME TO EAT!: Pile up the sticky orange chicken stir-fry. Sprinkle over the chopped coriander, the chopped peanuts, and the remaining chilli flakes (to taste). Dig in, Chef! SIZZLING ORANGE CHICKEN: When the cauliflower is done, place a pan over a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 1-2 minutes per side until golden but not cooked through. Add the grated garlic and ginger and fry for 30-60 seconds, until fragrant, shifting constantly. Add the slurry, the orange juice, the soy-vinegar, ½ the chilli flakes (to taste), the sliced cabbage, and the roasted cauliflower. Mix until fully combined. Leave to simmer for 1-2 minutes until the sauce has slightly reduced and the cabbage is slightly wilted, shifting occasionally. Season to taste.

What should be prepared from my kitchen to make Easy Orange Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Easy Orange Chicken

Chicken, cauliflower, cabbage, and garlic are stir-fried together in a sticky orange sauce! Orange chicken is a popular fast food dish, so why not learn how to make it in your own kitchen instead of picking up a takeout menu! Finished off with fresh coriander, peanuts, and chilli flakes, this dish truly is a “winner, winner, chicken dinner!”

Easy Orange Chicken

with chopped peanuts, cauliflower & chilli flakes

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cauliflower Florets
Chicken
Cornflour
Dried Chilli Flakes
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Orange Juice
Peanuts
Soy-vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST MOMENT
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp. Place the corn flour in a small bowl and mix in 50ml of water until a runny paste - this is called a slurry!
SIZZLING ORANGE CHICKEN
When the cauliflower is done, place a pan over a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 1-2 minutes per side until golden but not cooked through. Add the grated garlic and ginger and fry for 30-60 seconds, until fragrant, shifting constantly. Add the slurry, the orange juice, the soy-vinegar, ½ the chilli flakes (to taste), the sliced cabbage, and the roasted cauliflower. Mix until fully combined. Leave to simmer for 1-2 minutes until the sauce has slightly reduced and the cabbage is slightly wilted, shifting occasionally. Season to taste.
TIME TO EAT!
Pile up the sticky orange chicken stir-fry. Sprinkle over the chopped coriander, the chopped peanuts, and the remaining chilli flakes (to taste). Dig in, Chef!

Cauliflower Florets - 200g
Cornflour - 10ml
Free-range Chicken Breast - 1
Garlic Clove - 1
Fresh Ginger - 10g
Orange Juice - 50ml
Soy-vinegar - 30ml
Dried Chilli Flakes - 2,5ml
Cabbage - 100g
Fresh Coriander - 4g
Peanuts - 10g

Download the Recipe

Serves 2

ROAST MOMENT
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and starting to crisp. Place the corn flour in a small bowl and mix in 100ml of water until a runny paste - this is called a slurry!
SIZZLING ORANGE CHICKEN
When the cauliflower is done, place a pan over a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 1-2 minutes per side until golden but not cooked through. Add the grated garlic and ginger and fry for 30-60 seconds, until fragrant, shifting constantly. Add the slurry, the orange juice, the soy-vinegar, ½ the chilli flakes (to taste), the sliced cabbage, and the roasted cauliflower. Mix until fully combined. Leave to simmer for 1-2 minutes until the sauce has slightly reduced and the cabbage is slightly wilted, shifting occasionally. Season to taste.
TIME TO EAT!
Pile up the sticky orange chicken stir-fry. Sprinkle over the chopped coriander, the chopped peanuts, and the remaining chilli flakes (to taste). Dig in, Chef!

Cauliflower Florets - 400g
Cornflour - 20ml
Free-range Chicken Breasts - 2
Garlic Cloves - 2
Fresh Ginger - 20g
Orange Juice - 100ml
Soy-vinegar - 60ml
Dried Chilli Flakes - 5ml
Cabbage - 200g
Fresh Coriander - 8g
Peanuts - 20g

Download the Recipe

Serves 3

ROAST MOMENT
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the corn flour in a small bowl and mix in 150ml of water until a runny paste - this is called a slurry!
SIZZLING ORANGE CHICKEN
When the cauliflower is done, place a pan over a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 1-2 minutes per side until golden but not cooked through. Add the grated garlic and ginger and fry for 30-60 seconds, until fragrant, shifting constantly. Add the slurry, the orange juice, the soy-vinegar, ½ the chilli flakes (to taste), the sliced cabbage, and the roasted cauliflower. Mix until fully combined. Leave to simmer for 2-3 minutes until the sauce has slightly reduced and the cabbage is slightly wilted, shifting occasionally. Season to taste.
TIME TO EAT!
Pile up the sticky orange chicken stir-fry. Sprinkle over the chopped coriander, the chopped peanuts, and the remaining chilli flakes (to taste). Dig in, Chef!

Cauliflower Florets - 600g
Cornflour - 30ml
Free-range Chicken Breasts - 3
Garlic Cloves - 3
Fresh Ginger - 30g
Orange Juice - 150ml
Soy-vinegar - 90ml
Dried Chilli Flakes - 7,5ml
Cabbage - 300g
Fresh Coriander - 12g
Peanuts - 30g

Download the Recipe

Serves 4

ROAST MOMENT
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the corn flour in a small bowl and mix in 200ml of water until a runny paste - this is called a slurry!
SIZZLING ORANGE CHICKEN
When the cauliflower is done, place a pan over a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 1-2 minutes per side until golden but not cooked through. Add the grated garlic and ginger and fry for 30-60 seconds, until fragrant, shifting constantly. Add the slurry, the orange juice, the soy-vinegar, ½ the chilli flakes (to taste), the sliced cabbage, and the roasted cauliflower. Mix until fully combined. Leave to simmer for 2-3 minutes until the sauce has slightly reduced and the cabbage is slightly wilted, shifting occasionally. Season to taste.
TIME TO EAT!
Pile up the sticky orange chicken stir-fry. Sprinkle over the chopped coriander, the chopped peanuts, and the remaining chilli flakes (to taste). Dig in, Chef!