Ingredients
Finely grated rind and juice of 2 oranges
½ teaspoon nam pla (Thai fish sauce-optional)
1 teaspoon light brown sugar
1½ tablespoons reduced-salt light soy sauce
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 x 100g (4oz) skinless free-range chicken fillets, diced
1 red chilli, finely sliced into rings
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
Method
Combine the orange rind and juice, nam pla, if using, then brown sugar, soy sauce and garlic in a small bowl. Set aside until needed.
Heat a wok until smoking 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 chicken mixture and stir fry for another minute or so. Pour in the orange mixture and continue to stir fry for another 2-3 minutes.
Add the pak choy to the chicken and orange mixture 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.
