Orange Chicken With Jasmine Rice

I really enjoy asian inspired Orange based and flavoured meals.  This dish is a great example and will not disappoint.

The chicken is initially cooked and browned in the wok before being added back into a wonderful sauce which is a great coconut milk / red curry blend which perfectly complements the orange juice and zest that is mixed through.  Snow peas provide a nice crunch and served with Jasmine rice to soak up the amazing orange sauce.

This is yet another great wok cooked asian meal that is bursting with flavour.  Cooked and prepared in little more than 30 minutes for a very filling and extremely tasty meal.

Print Recipe

Orange Chicken With Jasmine Rice

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 2 tbsp Vegetable Oil
• 3 Chicken Fillets use breast fillets cut into bite size pieces
• 2 Oranges zest and juice both oranges and keep zest and juice separate.
• 1 Orange peeled and cut into segments
• 1 Brown Onion diced
• 1/4 cup Thai Red Curry Paste
• 400 g Coconut Milk
• 2 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 3 Kaffir Leaves more if required
• 200 g Snow Peas trimmed and cut in half lengthwise
• Basil Leaves to garnish
• 1 Long Red Chilli thinly sliced to garnish
• Jasmine Rice to serve

Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 2 tbsp Vegetable Oil 3 Chicken Fillets use breast fillets cut into bite size pieces 2 Oranges zest and juice both oranges and keep zest and juice separate. 1 Orange peeled and cut into segments 1 Brown Onion diced 1/4 cup Thai Red Curry Paste 400 g Coconut Milk 2 tbsp Fish Sauce 1 tbsp Brown Sugar 3 Kaffir Leaves more if required 200 g Snow Peas trimmed and cut in half lengthwise Basil Leaves to garnish 1 Long Red Chilli thinly sliced to garnish Jasmine Rice to serve

Instructions

1. Heat 1 tbsp vegetable oil in a wok over medium high heat.
2. Add chicken and cook until browned. Cook in batches if required and add extra vegetable oil if required. Remove from wok, set aside and keep warm.
3. Add and heat remaining vegetable oil to wok.
4. Add onion and cook for 2-3 minutes until softened.
5. Add red curry paste and orange zest and cook while stirring for a further 1 minute.
6. Add coconut milk, orange juice, fish sauce, brown sugar and kaffir lime leaves. Stir to mix, bring to boil, then reduce heat and simmer for about 2 minutes.
7. Return chicken to wok with snow peas and cook for a further 2 minutes to heat chicken through.
8. Add orange segments, stir to mix through and cook fro a further 30 seconds. Remove from heat.
9. Top with basil leaves, red chilli and serve with jasmine rice.