Chinese Hoisin & Orange-Glazed Chicken

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Juice the orange (you should get about 1/2 cup). Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long green chilli (if using). TIP: Green chillies can be hotter than red ones – deseed the chilli for less heat! Cut the chicken thigh into 2cm chunks.

In a medium bowl, combine the ginger, garlic, orange juice, soy sauce, honey and hoisin sauce.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook, tossing, for 8-10 minutes, or until browned and cooked through. Transfer to a plate.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook for 2-3 minutes, or until just tender. Add the chicken and sauce mixture and cook for 3-4 minutes, or until thickened. Add the Asian greens and cook, stirring, for 1 minute, or until tender.