Yes, this delicious dish gets its addictive flavour from a fruity secret ingredient! Fresh orange juice provides a tangy, sweet touch to the fragrant sauce in this easy chicken stir-fry.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
soy sauce(ContainsGluten, Soy)
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
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.
Divide the rice between bowls and top with the Chinese hoisin and orange-glazed chicken. Sprinkle the adult portions with the coriander and the long green chilli (if using).
TIP: For kids, follow our serving suggestions in the main photo!