Orange chicken stir-fry

Unlike lemon chicken, orange chicken stir-fry has a mild citrus flavour.  Still, it is a lovely one-wok dish that can be whipped up in no time.  


  • 2 chicken thighs, de-boned and diced
  • juice of an orange, plus 2 orange slices
  • 2 tbsp brown sugar
  • a handful of chopped green beans
  • a handful of chopped chinese cabbage
  • a handful of chopped chestnut mushrooms
  • 1 shallot, chopped
  • 1 clove of garlic, chopped
  • 1 inch ginger, sliced
  • 1 tbsp dark soy
  • 1 tbsp flour, seasoned with salt and pepper
  • 1 tsp chinese rice wine
  • salt and pepper to taste
  • 2 tbsp vegetable oil


  1. Marinade the chicken pieces in half the orange juice and brown sugar for 30 minutes
  2. Drain the chicken from its marinade
  3. Dredge the chicken in flour
  4. Heat oil in a wok and fry the chicken pieces for a minute on each side
  5. Remove chicken to a plate and fry the shallots, ginger and garlic
  6. Toss in the vegetables, orange slices and mushrooms, and stir for a minute
  7. Add the chicken pieces into the wok, pour the remaining orange juice and add the dark soy
  8. Give the chicken and vegetables a good stir for a minute
  9. Add the rice wine and leave to cook for another minute
  10. Season with salt and pepper before serving with steamed rice

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