Orange Chicken with Jasmine Rice

In a medium pot, bring 3 cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 2-3 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 2 Tbsp sauce mix (you will use the rest in step 5) with 2tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.

In a medium pot, bring 3 cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 3-4 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 2 Tbsp sauce mix (you will use the rest in step 5) with 2tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 2 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 1 Tbsp sauce mix (you will use the rest in step 5) with 1tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 2 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 1 Tbsp sauce mix (you will use the rest in step 5) with 1tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 2 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 1 Tbsp sauce mix (you will use the rest in step 5) with 1tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger. Julienne carrot. Slice cucumber on an angle. Slice radish. Slice chilli. Zest and juice orange. Dice chicken thighs. Mix orange juice and Soy/Honey/Rice Vinegar together.

Place cornflour in a bowl. In another bowl whisk egg, add flour and 2 Tbsp water to the bowl with the egg and mix until batter is smooth. Season with salt and pepper. Coat chicken in cornflour and then coat in batter.

Mix carrot, cucumber and radish together. Mix 1 Tbsp sauce mix (you will use the rest in step 5) with 1tsp olive oil, dress salad and season.

Heat a pan over medium high heat with enough oil to cover the base of the pan. Add chicken and cook for 2-3 minutes each side, or until cooked through. Remove chicken from the pan and set aside. Add ginger, half chilli, sauce mix and orange zest to the pan, cook for 30 seconds - 1 minute until sauce thickens. Add chicken back to pan and coat in sauce.

Divide rice between bowls, top with chicken and salad on the side. Garnish with remaining chilli.