Sticky orange chicken with noodles & green beans

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings people

Appliance/Function:

Bring a steamer pot of water to a boil for the beans. Bring a jug of water to a boil for the noodles.

Cut 500 g chicken thighs into bite-sized pieces. Whisk 1 egg in a shallow bowl. Combine ⅓ cup corn flour and ⅓ cup flour on a plate, and season with salt and pepper. Dip the chicken into the egg, then the flour mixture and coat.

Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Cook the chicken (in batches if needed) for 3-4 minutes or until chicken is lightly browned and cooked through. Remove from the pan and place on a paper-towel-lined plate and set aside.

Peel and mince 2 cloves garlic. Zest and juice 2 oranges. In a large pot over low-medium heat, whisk to combine ½ cup chicken stock, orange juice and zest, 3 tbsp honey, 3 tbsp apple cider vinegar, 2 tbsp soy sauce, garlic, ¼ tsp ground ginger and 1 tbsp cornflour. Bring to a boil then reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Then add the chicken to the sauce and gently stir to combine.

Add 1 cup frozen green beans to the steamer pot of boiling water and steam for 4 minutes, until just tender. Cook 200 g egg noodles according to the packet directions using the boiled water from the jug. Once cooked, drain the noodles and set aside.

Divide noodles between plates and top with chicken and sticky orange sauce. Serve the steamed green beans on the side and garnish with the sesame seeds.