Orange and honey soy chicken with vegetables

Orange and Honey Soy Chicken


  • 1 tbs Pure Peninsula Orange Blossom Honey
  • 1/2 tsp sesame oil
  • 1 half teaspoon sesame oil
  • Buk choy, steamed (to serve)
  • 2 tbs coriander leaves, chopped
  • 2 spring onions, thinly sliced
  • 2 oranges
  • 3 free range eggs, beaten
  • 2 garlic cloves, crushed
  • 2 1/2 tbs reduced-salt soy sauce
  • 2 tbs vegetable oil (or rice bran oil)
  • 500g chicken thigh fillets, trimmed
  • 3 cups of brown rice, cooked



  1. Zest and juice 1 orange. Combine 1 tbs zest, 1/4 cup juice, 2 tbs soy, garlic and Pure Peninsula Orange Blossom Honey in a bowl. Add chicken and coat.
  2. Heat 1 tsp vegetable oil in a non-stick frying pan. Add egg and cook. Then transfer to a plate, and roll the egg into a log, and slice.
  3. In the same pan, heat 1 tbs vegetable oil over medium-high heat, and add the chicken to cook.
  4. Meanwhile, add the remaining vegetable oil and sesame oil in a wok or large frying pan, over high heat. 
  5. Add rice, egg, thinly sliced green onion stirring until heated through, as well as the remaining soy sauce.
  6. Once chicken is cooked slice into cubes or strips.
  7. Serve the steamed buk choy with the rice mixture and chicken.
  8. Slice the remaining orange and garnish with coriander.
Tags: Dinner, Lunch, Recipes