Serves: 4
Difficulty: Easy
Preparation time: 30 minutes
Cooking time: 30 minutes

Chilli And Orange Glaze
2 C (500 ml) orange juice
½ C (125 ml / 180 g) honey
2 tsp (10 ml) cornflour
2 tsp (10 ml) dried chilli flakes
pinch of salt
Chicken
600g (4) deboned, skinless chicken breasts
¼ C (60 ml / 32g) cake flour
¼ C (60 ml / 35g) corn flour
½ tsp (5 ml) salt
oil, for deep-frying

Vegetables
1 tsp (5 ml) sesame oil
500 g (1 bag) Findus Wok Thai
240 g egg noodles, cooked
2 Tbsp (30 ml) Soy sauce

To Serve
2 (400 g) oranges, peeled and sliced
1 (25 g) spring onion, sliced
½ C (125 ml / 15 g) onion sprouts
2 tsp (10 ml) sesame seeds
handful of basil leaves, to garnish

Chilli And Orange Glaze
Whisk all of the ingredients together. Pour into a saucepan and simmer over medium heat for 12-15 minutes until slightly thick and syrupy.

Chicken
Cut the breasts into bite-size chunks. Combine the cake flour, cornflour and salt in a mixing bowl. Heat the oil for deep-frying to 180 °C. Dip each chicken piece into the flour mixture, shake off the excess and fry in batches for 2-3 minutes each. Drain on kitchen paper. 

Vegetables
Heat the sesame oil in a wok over high heat. Add the Findus Wok Thai vegetables and stir-fry for 5-7 minutes. Stir in the egg noodles and soy sauce.

To Serve
Pour the warm orange sauce over the chicken when you are ready to serve.
Place the noodles and vegetables onto a serving dish. Scatter the orange slices and chicken over the top. Sprinkle with the spring onion, onion sprouts, sesame seeds and basil.

Tip: The chicken can be coated in breadcrumbs for a crunchier alternative. Simply coat the chicken pieces with flour, egg and breadcrumbs. Fry until golden and toss through the glaze.

Photography and styling by Illanique van Aswegen