Orange chicken with gingery greens

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4


1 essential Waitrose orange, juice
1½ tsp english mustard powder
1 tbsp brown sugar
2 tbsp soy sauce
4 essential Waitrose british chicken thighs, skin left on but excess fat trimmed
1 tbsp essential Waitrose olive oil
2cm fresh root ginger, finely sliced
200g essential Waitrose green beans, trimmed and halved
1 essential Waitrose pointed spring cabbage, shredded


1. Preheat the oven to 200˚C, gas mark 6. Mix the orange juice, mustard powder, sugar and half the soy sauce in a bowl. Add the chicken to the bowl, coating well in the sauce. Tip everything into an ovenproof dish and bake for 35-40 minutes, basting the chicken with the sauce regularly, until the thighs are cooked through.

2. Ten minutes before the chicken is ready, heat the oil in a large frying pan or wok over a high heat. Add the ginger and toss for 1 minute until fragrant. Add the beans and toss for 1 minute, then add the cabbage and toss over a high heat for 3 minutes until tender and just starting to char.

3. Pour the remaining soy sauce over the greens and serve immediately with the chicken and some white rice, if liked.