Ingredients:
2 tablespoons sesame seeds
3 tablespoons light olive oil
10 chicken thigh fillets, cut into pieces
3 teaspoons grated ginger
1 teaspoon grated orange
1/2 cup (125ml/4 fl oz,) chicken stock
2 teaspoons honey
1 bunch (500 g/1lb) bok choy

Method:
Toast the sesame seeds by dry-frying them in the wok, placing under a grill, or roasting them in a 200°C oven for about 5 minutes on a baking tray.

Heat a wok over very high heat, add some oil and swirl it to coat the base and side of the wok with some oil.

Add all the chicken, in small batches, and stir-fry it for about 3-4 minutes, or until it becomes golden.

Return the chicken to the wok, add the ginger and the orange rind, and cook them for about 20 seconds, or until they become fragrant.

Add the stock and the honey and stir them to combine. Increase the heat to a high temperature and cook for about 3-4 minutes, or until the sauce has thickened slightly.

Add the bok choy to the wok and cook it until it has wilted. Season with salt and some black pepper.

Sprinkle with the toasted sesame seeds. Serve immediately.

Tangy Orange and Ginger Chicken Recipe