Chicken in Blood Orange & Ginger Sauce

Cooking time
Serves2 people
Chicken in Blood Orange & Ginger Sauce

Tender hunks of chicken breast get sticky and succulent, with a light crispy coating, after going for a bubble in a spicy, citrusy sauce made with ginger and seasonal blood oranges. Served with white basmati and salad leaves.


  • 150g white basmati rice
  • 1 tbsp cornflour
  • 250g diced chicken breast
  • 3 blood oranges
  • A thumb of ginger
  • 2 garlic cloves
  • 50g sweet salad mix
  • 300ml boiling water
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water from the kettle. Add a pinch of salt. Bring to the boil, then pop a lid on the pan and bring to the boil. Turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it.
2. Meanwhile, sprinkle 1 tbsp cornflour onto a plate and season with a pinch of salt and pepper. Roll the diced chicken breast in the cornflour to lightly coat. Warm a deep frying pan on a medium-high heat and add 1 tbsp olive oil and the chicken. Fry for 3 mins, then turn the chicken pieces over and fry for another 3 mins, till golden all over.
3. While the chicken fries, use a small, sharp knife to slice the skin and white pith away from 1 blood orange,. Slice the segments out of the papery membranes and tip them into a bowl. Squeeze the membranes over the bowl to wring out any juice. Squeeze the juice from the remaining blood oranges into the bowl.
4. Peel and finely grate the ginger into the bowl. Peel and grate in the garlic cloves (or finely chop them). Stir together to make a sauce.
5. Pour the blood orange sauce and segments into the pan with the chicken. Pop a lid on the pan (or use a baking tray if you don't have a lid). Simmer for 8-10 mins, till the sauce had reduced a little and become sticky and the chicken is cooked through – if you slice into a thick part of the chicken, there will be no pink.
6. Fluff the rice up with a fork and divide between 2 warm plates. Top with handfuls of the salad leaves, the chicken and the blood orange sauce.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop