Sticky, spicy and sweet juicy chicken, using the thigh meat which is much more succulent. Simple to cook, perfect for a midweek meal.

• 5 chicken thighs, boned and skinless
• 2 tbsp. light soy sauce
• 1 tbsp. shoaxing wine (can replace with dry sherry)
• sea salt
• 1 tbsp. olive oil
• 1 onion, sliced
• 2 carrots, peeled and julienned
• 2″ chunk of ginger, peeled and julienned
• 2 cloves of garlic, finely sliced
• 1 red chilli, sliced
• 1 tsp. sesame oil
• 1 tbsp. sugar
• 150ml orange juice

• Marinade the chicken with the soy, shoaxing wine and season with salt. Place into the fridge for a few hours.
• Heat the olive oil. Add the chicken and marinade, brown for a few minutes on each side.
• Add the onions, stir and cook for 2 minutes.
• Add carrots, ginger, garlic and chilli, mix well.
• Drizzle in the sesame oil and the sugar. Let the chicken caramelise a little. I cooked mine for around 8-10 minutes, turning and making sure it did not stick.
• Pour in the orange juice, shake the pan so everything gets incorporated.
• Let this juice reduce a little then serve with rice and an extra drizzle of sesame oil.