Sticky & Sweet Chicken Stir-fry Recipe 2 of 12 from Enjoy!

Sweet & Sticky Chicken Stir-Fry
Recipe number 2 of 12 before Christmas means we’re another week closer! BTs, M&S, Boots et al are all very upfront in their homage to the festive season. Walls are being cleared, the sun holiday aisle is being swept away and before you know it we’ll be out there buying a plethora of 3 for 2 gifts without the faintest idea of who any of it all is for.
I’ve already bought a couple of baubles. Being a fan of all things timeless and classic our main Christmas tree is always festooned in a combination of red & gold so each year I just buy a couple of more bits to add to the collection.

As I write this it is 6.15pm and I am where I do much of my writing, in the car at the side of the pitch while the kids are at a training session.  It’s still bright. In a few more weeks I’ll be chasing the brightest streetlamp.  It’s a strangely humid and moist day with a greyed sky that had been filled with a blazing autumn sunshine earlier this morning.   Ah, here comes the rain, now we’ve had a bit of everything. I hope tomorrow starts off golden again and that we can enjoy a few more weeks of watching the trees try on hues of red, gold, yellow and burnished browns until stripping off completely.  The leaf-blowers will be out in earnest then but for now there’s still the odd optimist patiently pushing a droning lawnmower accompanied by the neighbourhood canine chorus.

Sticking to the theme of autumnal hues this deliciously sweet and sticky chicken bright with orange juice, dark with soy will be brought quickly to your table. As mangetout are just going out of season you could substitute with sliced courgette which is delicious slightly undercooked and plentiful at the moment.

Addendum:
At time of publishing as opposed to writing I am back at home it’s 8pm dark & wet and I am not inclined towards prose having just brought in the drowned washing optimistically hung out to dry this warm autumnal morn!

Sweet & Sticky Chicken Stir-Fry
Sweetened with orange juice, this is quick and easy to prepare and ready in 20 minutes. I love it with brown rice or noodles.
Serves 4
You will need:
4 skinless chicken breasts
1 tbsp coconut or rapeseed oil
Half head of broccoli
200g mangetout
3 spring onions
3 tbsp dark soy sauce
Juice of 2 oranges
2 tsp cornflour
Handful of cashew nuts
cooked brown rice or noodles, to serve
Method:
Chop the chicken into bite-size pieces. Heat the oil in a wok or large frying pan and cook the chicken for 4 minutes on a high heat.
While the chicken is cooking, break the broccoli into small florets, rinse the mangetout and rinse and chop the spring onions.
Add 1 tablespoon of the soy sauce to the chicken, then add the broccoli, mangetout and spring onions and cook for 3 minutes.
Juice the oranges and mix with the cornflour and the remaining 2 tablespoons of soy sauce in a small bowl. Add this to the chicken and cook for 1 minute, stirring well. If you would prefer a saucier mix, add a little water. Finally, sprinkle in the cashew nuts and cook for 1 minute. Serve with rice or noodles.
Enjoy!
Til next time, Sheila