Orange Chicken with Herby Rice
5
Zesty flavours are perfect for spring!
Low in fat
Recipe Key Facts
- Prep time: 5mins
- Cooking time: 30mins
Dairy free | Egg free | Shellfish free | Nut free*
Serves: 4
Calories: 439 Kcal per serving
Ingredients
Shopping List
- 4 tbsp plain flour
- Salt and black pepper
- 2 tbsp sunflower oil
- 250g (9oz) chicken breast fillets, cut into chunks
- 1 large carrot, peeled and sliced
- 1 large onion, peeled and chopped
- 2 sprigs thyme
- 300ml (10fl oz) chicken stock
- Zest and juice of 2 oranges, zest of 1
- 150ml (5fl oz) white wine
- 200g (7oz) wild and white rice
- 2 tbsp mint
- 1 tbsp parsley
Method
- Season the flour and place 3 tablespoons in a large plastic bag. Add the chicken and shake until covered with the flour.
- Heat half the oil in a pan. Add the chicken and cook for about 4-5 minutes. Remove chicken.
- Add the remaining oil to the pan, along with the carrot and onion. Cook for 5 minutes.
- Return the chicken to the pan with the rest of the flour, and thyme.
- Stir well, and add stock, zest, juice and wine.
- Cook for 15 minutes. Cook the rice according to the pack instructions. Drain and stir in the parsley and mint. Serve alongside the orange chicken.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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