(Serves 4)


500g chicken breast, cut into chunks

3 tbs corn starch

½ tsp fine Salt

ground black pepper

1 tbs olive oil

Orange sauce:

⅓ c freshly pressed orange juice

½ c rice wine vinegar

¼ c molasses/honey

2 ½ tbs soy sauce

1 tbs orange zest

½ tbs olive oil

2 tsp corn starch*

½ tsp chilli flakes


2-3 shoots spring onion, finely diced – for garnish

* Arrowroot powder or oat bran can also be used to replace the corn starch in the sauce, but it is not advised to coat the chicken with anything other than the corn starch and the calories as such don’t get affected significantly.

In a microwave-safe bowl, whisk sauce ingredients until smooth and well combined. Microwave and whisk at 1 minute intervals until smooth and well combined. Set aside. Combine chicken cubes, maizena, salt and pepper in a bowl and toss until all chicken pieces are evenly coated. Heat olive oil in a large hot pan or wok. Cook chicken until cooked through, approximately 5-8 minutes. Turn the stove plate off and stir in the sauce. Toss until well combined and sprinkle with green onion. Serve on a bed of basmati or brown rice. *The Iron You*

Nutritional facts:
One serving yields 350 calories, 8 grams of fat, 34 grams of carbs and 36 grams of protein.

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