- Recipes
- Chinese Orange Chicken Salad
Chinese Orange Chicken Salad
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4 serving
Prep time:
Cook time:
Serves: 4
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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.
Shop the ingredients
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Other
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