Cooking with Lounge | Tangy chicken

Cooking with Lounge | Tangy chicken

Orange Chicken Curry

Serves 4-6


500g boneless chicken breasts, cut into bite-sized pieces

K cup honey

Salt to taste

1 tsp orange zest

2 tsp five-spice powder

2 cups orange juice

1 tsp oil

2 star anise

1 organic stock cube

4 tbsp toasted sesame oil

1 tbsp cornflour dissolved in 2 tbsp water

250g noodles, cooked

Fresh basil and coriander to garnish

Combine half the honey, five-spice powder, salt and orange zest in a bowl, add chicken pieces. Marinate for half an hour.

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Heat a pan and brush with oil. When hot, add chicken and cook till browned. Add the orange juice to the pan, this will deglaze it. Add star anise, stock cube and allow to boil. Add the cornflour paste and keep stirring until it just starts to thicken. Add the toasted sesame oil. Take off the flame. Garnish with basil and coriander and serve over noodles.