zoom Orange chicken with gingery greens

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    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.

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