Ginger Chilli Chicken Orzo

Instructions

1. 1

   Thinly slice the spring onions, keeping the white and green parts separate. Peel and grate the ginger, then peel and crush the garlic.

2. 2

   Pat the chicken dry with kitchen paper, then season with the salt.

3. 3

   Heat the olive oil in a 28 cm deep frying pan, approximately 3.5 litres in capacity, over medium-high heat for 1 minute. Add the chicken in a single layer and cook for 6–8 minutes per side, reducing the heat to medium if the pan darkens too quickly. Check that the thickest part reaches 74°C/165°F, then transfer to a plate.

4. 4

   Reduce the heat to medium-low. Add the spring onion whites, ginger, garlic and chilli flakes to the same pan and stir for 1–2 minutes, scraping up the browned juices without scorching the garlic. Add the dry orzo and stir for 1 minute.

5. 5

   Pour in the chicken stock, soy sauce and fish sauce. Bring to a simmer over medium-high heat, then reduce to medium-low and cook uncovered at a gentle bubble for 10–12 minutes, stirring every 1–2 minutes, until the orzo is tender and the liquid forms a loose sauce.

6. 6

   While the orzo simmers, roughly chop the coriander and slice the cooked chicken, saving its resting juices.

7. 7

   Nestle the sliced chicken into the orzo and add its juices. Cook gently for 2–3 minutes, stirring the orzo around the chicken, until the chicken reaches 74°C/165°F again.

8. 8

   Remove from the heat. Drizzle over the chilli oil and sweet chilli sauce, scatter with the spring onion greens and coriander, and divide between four bowls.