Orange Ginger Chicken Bowl

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Servings 4

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Ingredients

 

• ▢ 500 grams chicken breast - cubed
• ▢ 3 tbsp cornflour
• ▢ 3 tbsp soy sauce
• ▢ 1 medium orange - zest and juice
• ▢ 5 tsp rice wine vinegar
• ▢ 2 tsp ginger - grated
• ▢ 2 tsp brown sugar
• ▢ 4 radishes - finely sliced
• ▢ 1 lebenese cucumber - sliced
• ▢ 2 tbsp oil - we used peanut
• ▢ 200 grams green beans - fresh or frozen
• ▢ 1 cup rice
• ▢ 2 tbsp slivered almonds - toasted. Could also use sesame seeds

Instructions

 

• Combine chicken and 1 tablespoon soy sauce a small bowl; stir to coat. Set aside.
• Cook rice as per instructions, or your preferred method.
• Meanwhile, whisk the remaining 2 tablespoons soy sauce , orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon brown sugar in a small bowl. Set near the stove. Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl. Set aside.
• Sprinkle chicken with cornflour; toss to coat. Heat oil in a large fry pan over medium-high heat. Add the chicken and cook, undisturbed, for 1 minute. Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more.
• Add the orange juice mixture and cook, stirring constantly, until well coated. Add green beans and cook until tender-crisp, about 2 minutes. Serve over rice, topped with the radish mixture and almonds .

Tips and Variations

VEGETARIAN - Replace the chicken with tofu. Marinate and cook as per chicken.

GLUTEN FREE - Choose tamari or GF soy sauce and ensure your cornflour is GF.