-
Makes
2
-
Time
50
minutes
-
Level
Medium
-
Calories
392
per portion
- 1 x Jaffa Orange
- 1 x TSP Salt
- 1 x TSP Pepper
- 1 x TSP Sesame Seeds
- 1 x TSP Red Pepper Flakes
- ½ x TSP Ground Ginger
- 2 x TBSP Olive Oil
- 3 x TBSP Cornstarch
- 3 x Garlic Gloves
- 1 x Spring Onion
- 2lbs Skinless Chicken Breast (Cut into Chunks)
- 120ml Honey
- 60ml Rice Wine Vinegar
- 80ml Soy Sauce
- Juice the Jaffa orange
- Whisk the Jaffa orange juice with all the ingredients except for the chicken until combined
- Season the chicken generously with salt and pepper
- Heat oil in a large sauté pan over medium-high heat
- Add chicken and sauté for about 4 to 6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through
- Pour in the orange sauce and stir to combine
- Let the sauce come to a boil, then boil for an additional minute or two until thickened
- Remove from heat and serve immediately over quinoa or rice. Garnish with spring onions, sesame seeds and additional orange zest
- Enjoy!