Chinese Orange Chicken Salad
By OcadoLife
Published on 05 September 2023
For a fun, healthier take on the classic Chinese takeaway dish, try this Chinese Orange Chicken Salad from TV chef Ching-He Huang. It pairs wholegrain noodles with tender chicken and crunchy veg in a citrussy dressing made with reduced-salt light soy sauce. A sprinkling of black sesame seeds at the end adds a nice finishing touch, if you like.Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 (225g) pack instant wholegrain rice vermicelli noodles
- 1 tbsp toasted sesame oil
- 3 red chillies, 1 deseeded, all finely chopped
- 7½ cm piece ginger, finely grated
- 1 salad onion, finely chopped
- 1 tbsp reduced-salt light soy sauce
- 3 oranges, 1 juiced, 2 segmented
- 2 tbsp olive oil
- 2 (350g) packs diced chicken breast
- 2 tsp chinese five spice
- 2 tsp dark soy sauce
- 2 tbsp cornflour
- 2 tsp rapeseed oil
- 4 garlic cloves, finely chopped
- 2 tbsp shaoxing rice wine or mirin
- 200g radishes
- 2 yellow peppers, cut into matchsticks
- 2 (80g) bags watercress
- 1 tbsp black sesame seeds (optional)
Method
Step 1
Soak the noodles in boiling water as per pack instructions. Drain; rinse under cold water. Drizzle over the sesame oil and toss through.Step 2
Meanwhile, put the deseeded chopped chilli, one-third of the grated ginger, the salad onion, reduced-salt light soy sauce, orange juice and olive oil into a lidded jar and shake together well to make a dressing.Step 3
Put the chicken in a bowl. Season with the five spice and dark soy sauce; dust with cornflour.Step 4
Heat the rapeseed oil in a wok over a medium heat. Add the garlic, remaining ginger and 2 remaining chopped chillies and stir for 5 secs. Add the chicken, sear on one side for 2 mins, then toss. Pour in the rice wine or mirin and stir-fry for 4-5 mins until the chicken is cooked through.Step 5
Divide the radishes, peppers, watercress, segmented oranges, chicken and noodles between 4 plates. Finish with the dressing and sesame seeds, if using.