Ingredients:
- 400g (16oz) S-Budget rice
- 30g (1 1/4oz) S-Budget butter
- 3 tbsp chopped coriander
- 4 chicken fillets
- 2 tbsp plain flour seasoned with salt and pepper
- 1 red chilli, sliced
- 150ml (5fl oz) orange juice
- 150ml (5fl oz) chicken stock
- 1 tbsp soy sauce
- Salt and pepper
Method:
Cook the rice according to the packet instructions. Put the chicken between pieces of cling film and flatten slightly by bashing with a rolling pin. Unwrap, then dust in seasoned flour. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through. Add the chili to the pan. Deglaze the pan with the orange juice, then pour in the stock and soy sauce. Simmer for 2 minutes until reduced and glossy. Taste the sauce and season once more. When the rice is cooked, stir in the butter and coriander and serve with the chicken and orange sauce.
