Tangy Orange and Ginger Chicken

Prep Time: 15 minutes

Total Cooking Time : 15 – 2o minutes  |  Serves 4

INGREDIENTS:

2 tablespoons sesame seeds ( SEE HINT BELOW )
3 tablespoons olive oil
10 boneless, skinless chicken thighs,
cut into small pieces
3 teaspoons grated fresh ginger
1 teaspoon orange zest
125 ml ( 4 fl oz or 1/2 cup ) of
chicken stock
2 teaspoons honey
500 g ( 1 lb 2 oz/1 bunch )
bok choy, trimmed and halved

METHOD:

1. Toast the sesame seeds by dry-frying them in the wok, placing under a hot grill ( broiler ) or roasting them in a 200° C or 400° F oven for for 5 minutes on a baking tray.

2. Heat a wok over hight heat, add the oil and swirl to coat the sides of the wok. Add the chicken in batches and stir fry for about 3 to 4 minutes, or until golden. Remove the batches and repeat, keeping cooked chicken warm.

3.  Return all the chicken to the wok, add the ginger and orange zest and cook for 20 seconds, or until fragrant. Add the stock and the honey and stir to combine. Increase the heat and cook for 3 to 4 minutes, or until the sauce has thickened slightly.

4. Add the bok choy to the wok and cook until it has slightly wilted. Season with salt and pepper. Sprinkle with the toasted sesame seeds and serve immediately.

HINT: Toasting the sesame seeds before use brings out their flavor.

Prep: 20 mins
Serves: 4

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