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Orange chicken with gingery greens
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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.
Typical values per serving:
This recipe was first published in January 2012.