What you’ll need
- Chopping board
- Sharp knife
- Large mixing bowl
- Small bowl
- Whisk
- Slotted spoon
- Cling film or a bowl cover
- Fridge for marinating
- Wok
- Frying pan or griddle
- Hob
- Measuring teaspoon
- Measuring tablespoon
- Measuring cup
- Measuring jug
- Kitchen scales
Before you start
Ingredients
Tick off ingredients as you go.
- 600g Chicken Breast/boneless thighs
- 1/4 cup (60 ml) of soy sauce (gluten free)
- 1/3 cup (80ml) of freshly squeezed orange juice (1-2 oranges)
- 3 tablespoons honey
- 1 teaspoon of finely grated fresh ginger
- 1.5 tablespoons of goats butter
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Spring onion and sesame seeds
How to make it
Allow about 5 minutes to prepare and 10–12 minutes to cook, plus 20 minutes marinating.
Prepare the chicken and marinade
Cut the chicken into fillets. In the large mixing bowl, whisk together ¼ cup of gluten-free soy sauce, ⅓ cup of orange juice, 3 tablespoons of honey, 1 teaspoon of finely grated ginger and 1 teaspoon of sesame oil.
Marinate
Add the chicken and make sure it is covered with the marinade. Cover the bowl and refrigerate for 20 minutes. Finely chop the spring onions while you wait.
Cook the chicken
Preheat the wok on the hob over medium-high heat. Lift the chicken from the marinade with the slotted spoon, leaving as much marinade as possible in the bowl. Fry the fillets in the frying pan or griddle until golden brown, around 5–7 minutes, making sure they are cooked through.
Set the chicken aside
Transfer the cooked chicken to the small bowl.
Cook the sauce
Pour the remaining marinade into the wok and add the 1.5 tablespoons of goat’s butter. Bring the sauce to a boil and cook until steaming hot throughout before returning the chicken to it. Allow it to thicken slightly.
Combine and serve
Remove the wok from the heat, add the cooked chicken and mix thoroughly. Serve over white rice and sprinkle with spring onions and sesame seeds.
