Soy, Five Spice and Orange Chicken with Little Trees
A flavorful Asian-inspired chicken dish combining tender bite-sized chicken thighs with aromatic five spice, bright orange juice, and fresh broccoli. The chicken is pan-fried until nicely browned, then combined with tenderstem broccoli (little trees) in a fragrant sauce of soy, ginger, and orange, finished with a honey glaze and topped with crunchy cashews.Ingredients
Instructions
- 1
Sprinkle the five spice over the pieces of chicken and season with salt and pepper.
- 2
Melt 1 tablespoon coconut oil in a frying pan over heat. Lay the chicken pieces into the pan. Fry for a few minutes, turning occasionally until nicely browned. Lower the heat, pour in the soy sauce and half the orange juice, put the lid on the pan. Cook for a further 4 minutes.
Timer: 4m - 3
Meanwhile melt the remaining coconut oil in a separate frying pan over a medium to high heat. Chuck in the ginger and little trees along with the remaining orange juice. Cover, so that the broccoli steams, and cook for 3 minutes, then take off the lid and add the cashews. Cook for a further 2-3 minutes uncovered, until all the orange juice has evaporated and the little trees are tender. Take the pan off the heat.
Timer: 3m - 4
Come back to the chicken. Take off the lid and crank up the heat. Drizzle the chicken pieces with a little honey and cook for 1 minute more until the chicken is sticky and caramelized. Check the chicken is cooked by slicing into one of the larger pieces – the knife should cut through easily and the meat will have turned from pink to a whitish brown.
Timer: 1m - 5
Dish up the chicken and little trees.