Orange Chicken Stir-fry
 RECIPE BY Catherine Fulvio BALLYKNOCKEN HOUSE & COOKERY SCHOOL CoWicklow

This is an excellent stir-fry that could be on the table in less than 30minutes,making
it a perfect mid-week meal that all of the family will enjoy. Of course you could
replace the chickenwith pork fillet for great results. Pak choy is a green vegetable that
is now grown in Ireland, but spinach would also work well.


Preparation time: 10 minutes . Cooking time: 20 minutes . Serves 4

what you need
finely grated rind and juice of
2 oranges
½ teaspoon Thai fish sauce
(nam pla) – optional
1 teaspoon light brown sugar
1½ tablespoons light soy sauce
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 x 100g (4oz) skinless chicken fillets,
diced
1 red chilli, finely sliced into rings
(wear rubber gloves)
2 spring onions, finely sliced
2 pak choy, roughly chopped
small handful fresh coriander leaves,
roughly chopped
2 handfuls bean sprouts
brown rice, to serve


what you do
Combine the orange rind and juice, fish sauce (if using), brown sugar, soy sauce
and garlic in a small bowl. Set aside until needed.

Heat a wok until very hot, then add the oil and swirl up the sides. Tip in the
chicken and chilli and stir-fry for 2-3 minutes or until the chicken is just tender
and lightly golden.

Add the spring onions to the chickenmixture and stir-fry for anotherminute or so.
Pour in the orangemixture and continue to stir-fry for another 2-3minutes.
Add the pak choy to the chicken and orangemixture, with the coriander and bean
sprouts, and cook for another minute, tossing the wok occasionally until everything
is nicely combined. Divide the orange chicken stir-fry into Oriental-style bowls and
serve with the brown rice.

typical nutritional content – per portion
Energy Kcal (Calories) 245
Fat (g) 4.6
of which saturates (g) 0.8
Salt (g) 1.0
Sugars (g) 5.1