Easy Orange Chicken

Name: Easy Orange Chicken
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
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

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

4.7

43 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

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!

Cauliflower Florets - 800g
Cornflour - 40ml
Free-range Chicken Breasts - 4
Garlic Cloves - 4
Fresh Ginger - 40g
Orange Juice - 200ml
Soy-vinegar - 120ml
Dried Chilli Flakes - 10ml
Cabbage - 400g
Fresh Coriander - 15g
Peanuts - 40g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Easy Orange Chicken?

The preparation time for Easy Orange Chicken with chopped peanuts, cauliflower & chilli flakes is between 15 and 30 minutes.

What is the total time required to make Easy Orange Chicken with chopped peanuts, cauliflower & chilli flakes?

The total time required to make Easy Orange Chicken with chopped peanuts, cauliflower & chilli flakes is between 25 and 45 minutes.

How many servings does Easy Orange Chicken provide?

4 servings

What are the main ingredients in Easy Orange Chicken?

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

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.