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Orange chicken with snap peas accompanied by basmati rice

Name: Orange chicken with snap peas accompanied by basmati rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 250 g diced chicken breast, diced; 150 g basmati rice; 100 g snap pea; 3 g smoked paprika; 4 g chicken stock powder; 15 ml honey; 1 unit orange; 1 tablespoon flour; 320 ml water; 100 ml water; 1 clove garlic, grated; 20 ml olive oil; salt; black pepper

An easy and quick recipe ideal for the whole family. Chicken marinated in orange and honey, sautéed with crunchy snap peas and accompanied by fluffy basmati rice.

Servings: 2
Prep: 5 min
Cook: 20 min

Ingredients

250 g diced chicken breast, diced
150 g basmati rice
100 g snap pea
3 g smoked paprika
4 g chicken stock powder
15 ml honey
1 unit orange
1 tablespoon flour
320 ml water
100 ml water
1 clove garlic, grated
20 ml olive oil
salt
black pepper

Instructions

Grate the garlic and, in a large bowl, mix the diced chicken with the smoked paprika, chicken stock powder, juice of 1/4 of an orange, honey, grated garlic, a drizzle of oil, salt and pepper.
Rinse the rice under running water to remove the starch. Fill a saucepan with the water for the rice, add the rice and salt to taste, and bring to a boil with the lid on.
When it boils, reduce to medium-low heat and cook for 11–13 min with the pot covered, stirring occasionally. Once cooked, fluff with a fork and keep covered until serving.
Heat a drizzle of oil in a frying pan over medium-high heat. Add the marinated chicken and cook for 5–7 min, stirring frequently, until golden and cooked through. Remove the chicken and set aside.
Prepare the sauce: in a small bowl, whisk together the remaining orange juice, flour and water for the sauce until there are no lumps. Pour into the pan and cook for 2–3 min over medium-high heat, until thickened.
Add the reserved chicken and cook 1–2 min more, coating it with the sauce. Season with salt and pepper to taste and remove from heat.
In the same clean pan, heat a drizzle of oil over high heat. Add the clean snap peas, season with salt and pepper, and sauté for 3–4 min, until browned.
Serve the basmati rice on one side of the plate and, on the other, place the orange chicken and sautéed snap peas separately.

Nutrition (per serving)

Calories: 419 kcal
Protein: 34 g
Carbohydrates: 39 g
Fat: 14 g
Fiber: 4 g