This is such an easy and quick recipe, and everyone who eats it enjoys it. It’s also nice the next day (or the next night).
Ingredients: (Serves 4)
- Zest and juice of 2 oranges
- ¼ cup soy sauce
- 2 tbsp honey (can also use brown sugar)
- 1 tbsp ginger, grated
- 1 cup brown rice
- 2 cups water (or vege/chicken/beef stock for extra flavour)
- 2 chicken breasts (can also use thighs), cut into cubes or strips
- 1 tbsp flour (can use rice/coconut/buckwheat if gluten free)
- 1 tbsp oil
- ½ head of broccoli, thinly sliced (one floret can be cut into three pieces)
- 2 carrots, peeled and cut into thin circles
- 4 tbsp sesame seeds (optional)
- Mix the first 4 ingredients in a small pot or frying pan, then bring to the boil.
- Turn the heat down and let simmer for 5 – 10 minutes.
- Place the water and rice into a large pot and bring to the boil.
- Turn the heat down to a simmer, and cook for approximately 25 mins or until all the water has been absorbed.
- Take the sauce off the heat and allow to cool.
- When the rice is cooked remove from the heat but keep covered so it stays warm.
- In a large bowl toss the chicken in the flour so that is all lightly coated.
- In a large frying pan the oil, then put the chicken in to brown
- Heat a small amount of water in a pot, and when it is boiling add the broccoli and carrots
- When the chicken is browned on all sides, tip the sauce into the frying pan and stir so that it coats all the meat
- Cook for 3 – 5 minutes until the chicken is cooked all the way through
- Drain the vegetables and add them to the frying pan, stirring to mix everything through
- Serve over the rice, and sprinkle some sesame seeds on top for a garnish
TIP You can use any kinds of vegetables in this recipe; cauliflower, bean sprouts, beans and capsicums are good options. You could also serve it over noodles if you prefer.