Ingredients
Serves 4
450 g skinless.boneless chicken
1 1/2 tbsp plain flour
1 tbsp olive oil
1 onion , cut into wedges
2 celery sticks , sliced
150 ml orange juice
300 ml chicken stock
1 tbsp light soy sauce
2 tsp clear honey
1 tbsp grated orange rind
1 orange pepper ,diced
200 g courgettes, sliced
into half moons
2 small corn cobs , halved
1 orange , peeled and segmented
salt and pepper
1 tbsp chopped fresh parsley
to garnish
method
1 . Lightly rinse the chicken and pat dry with kitchen pepper .Cut into bite sized pieces .Season the flour well with salt and pepper .Toss the chicken in the seasoned flour until well coated and reserve any remaining seasoned flour .
2 .Heat the oil in a large heavy based frying pan and cook the chicken over a high heat , stirring frequently ,for 5 minutes or until golden on all sides and sealed .Using a slotted spoon , transfer the chicken to a plate .Add the onion and celery to the frying pan and cook over a medium heat ,stirring frequently for 5 minutes , or until softened . Sprinkle in the reserve seasoned flour and cook , stirring constantly , for 2 minutes , then remove from the heat . Gradually stir in the orange juice , stock ,soy sauce and honey , followed by the orange rind , then return to the heat and bring to the boil ,stirring .
3 . Return the chicken to the frying pan .Reduce the heat , cover and simmer , stirring occasionally ,for 15 minutes . Add the orange pepper , courgettes and corn cobs and simmer for a further 10 minutes or until the chicken and vegetables are tender .Add the orange segments , stir well and heat for 1 minute . Serve, garnished with the parsley .
Serves 4
450 g skinless.boneless chicken
1 1/2 tbsp plain flour
1 tbsp olive oil
1 onion , cut into wedges
2 celery sticks , sliced
150 ml orange juice
300 ml chicken stock
1 tbsp light soy sauce
2 tsp clear honey
1 tbsp grated orange rind
1 orange pepper ,diced
200 g courgettes, sliced
into half moons
2 small corn cobs , halved
1 orange , peeled and segmented
salt and pepper
1 tbsp chopped fresh parsley
to garnish
method
1 . Lightly rinse the chicken and pat dry with kitchen pepper .Cut into bite sized pieces .Season the flour well with salt and pepper .Toss the chicken in the seasoned flour until well coated and reserve any remaining seasoned flour .
2 .Heat the oil in a large heavy based frying pan and cook the chicken over a high heat , stirring frequently ,for 5 minutes or until golden on all sides and sealed .Using a slotted spoon , transfer the chicken to a plate .Add the onion and celery to the frying pan and cook over a medium heat ,stirring frequently for 5 minutes , or until softened . Sprinkle in the reserve seasoned flour and cook , stirring constantly , for 2 minutes , then remove from the heat . Gradually stir in the orange juice , stock ,soy sauce and honey , followed by the orange rind , then return to the heat and bring to the boil ,stirring .
3 . Return the chicken to the frying pan .Reduce the heat , cover and simmer , stirring occasionally ,for 15 minutes . Add the orange pepper , courgettes and corn cobs and simmer for a further 10 minutes or until the chicken and vegetables are tender .Add the orange segments , stir well and heat for 1 minute . Serve, garnished with the parsley .