Zingy Orange and Lemon Chicken with Chinese Greens


Serves 2

For the Chicken

2 large boneless skinless chicken breasts – cubed

2 tsp light soy sauce

1 tsp rice wine or dry sherry

2 tbsp grated orange zest

1 tbsp grated lemon zest

1 tsp cornflour

1 tbsp peanut oil

Salt and freshly ground black pepper to taste

2 tsp sesame oil

2 tbsp finely chopped fresh coriander

For the Chinese Greens

1 Pack of bok choi or choi sum (2 heads)

2 – 3 cloves of crushed
Barbismoked™ Lemon and Cracked Black Pepper – SmokedGarlic™

1 tsp ground rock salt

Splash of peanut oil


Combine cubed chicken breasts with the soy sauce, rice wine or sherry and cornflour in a bowl and refrigerate for at least 15 minutes

Heat a wok until very hot then add oil, when it is hot and smoking add the chicken, orange and lemon zest, salt and pepper.

Stir fry until the chicken is cooked through then stir in the sesame oil and turn the mixture over 2-3 times.

Add the chopped coriander and stir fry for another minute. Turn onto a hot platter.

For the greens, heat a large frying pan or wok until very hot. Add the oil and when smoking add the garlic and salt. Stir fry for no more than 15 seconds then add the chinese greens. Stir fry for 3-4 mins or until the leaves have wilted but are still a little crisp.

Serve immediately with the Chicken

Delicious with fluffy white rice or spicy noodles


Based on a recipe by BBC Good Food

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