The most intense flavour of an orange comes not from the juice, but from the essential oils in the outer layer of the skin, better known as the zest. When used along with honey and mustard as a marinade for chicken, it helps to make a meal that tastes truly fabulous when cooked.
Serves 4
finely grated zest and juice of 1 orange
1 tbsp honey
1 heaped tsp wholegrain Dijon mustard
500g (1lb 2oz) skinless, boneless chicken cut into strips
2 tsp sunflower oil
6 salad onions, thinly sliced
120g bag watercress
2 oranges, segmented
100g (4oz) vine-ripened cherry tomatoes, halved
Step one Toss together the orange zest and juice, honey, wholegrain mustard and chicken strips and leave marinate for at least 30 minutes.
Step two Heat the oil in a wok and stir-fry the chicken strips over a high heat for 4–5 minutes until golden brown and sticky. Add the salad onions, remove from the heat and toss.
Step three Divide the watercress, orange segments and tomatoes between serving plates and spoon the chicken over the top. Drizzle with any pan juices and serve straight away.