← All recipes

🍽️ Crispy Chicken Fillet in Orange Sauce with Pak Choi and Jasmine Rice

578 kcal · 30 min · 4 servings

Crispy Chicken Fillet in Orange Sauce with Pak Choi and Jasmine Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the ginger and garlic. Dice both ingredients very finely.
  2. 2. Wash the spring onions thoroughly and pat them dry. Cut off the root ends. Slice the white and green parts into thin rings.
  3. 3. Cut off the bottom end of the Pak Choi. Quarter the head lengthwise. Rinse the quarters thoroughly.
  4. 4. Rinse the oranges. Cut them in half. Squeeze the juice from both halves.
  5. 5. Rinse the chicken fillet. Pat it dry with a kitchen towel. Season the meat with salt.
  6. 6. Place the rice in a pot. Cover it with about 600 milliliters of salted water. Bring the water to a boil.
  7. 7. Cook the rice on low to medium heat for about 15 minutes. Cover the pot while cooking.
  8. 8. Heat 2 tablespoons of oil in a pan over high heat. Fry the chicken fillet for about 3 minutes until golden brown.
  9. 9. Season the chicken with pepper. Remove it from the pan and place it on a plate. Do not clean the pan.
  10. 10. Reheat the same pan over medium heat. Sauté the Pak Choi for about 2 minutes without additional fat.
  11. 11. Add about 200 milliliters of salted water to the pan. Cover the Pak Choi and let it cook for about 5 minutes on medium heat.
  12. 12. After 4 minutes, add the green rings of the spring onions. Let everything finish cooking together.
  13. 13. Heat 1 tablespoon of oil in a second pan over medium heat. Sauté the white rings of the spring onions, garlic, and ginger for about 1 minute.
  14. 14. Deglaze the pan with soy sauce and 5 tablespoons of orange juice. Stir in the honey. Remove the pan from the heat.
  15. 15. Combine the chicken fillet with the orange sauce. Season the Pak Choi with salt and pepper to taste.
  16. 16. Plate the chicken and Pak Choi. Serve the dishes together with the jasmine rice. Enjoy your meal!

Nutrition per serving