Seville chicken & spinach stir-fry

Ingredients:

2 free-range chicken breast fillets
Zest and juice of 2 Seville oranges
1 dessertspoon light soy sauce
1 tsp caster sugar
2 tsp sesame oil
3 spring onions, chopped
1 mild red chilli, chopped (or to taste)
150g baby leaf spinach, washed

Thai fragrant rice, to serve

Method:

Slice the breast fillets into thin strips and put into a bowl with the orange zest, juice, chilli, soy sauce and sugar. Cover and leave to marinate for at least two hours, or overnight.

Cook the rice and divide between 2 warmed plates.

Drain off the marinade and reserve. Heat the oil in a deep frying pan or wok over a high heat and stir fry the chicken and spring onions until cooked through. Arrange on the rice.

Stir-fry the spinach very briefly, adding a tablespoon or two of the marinade, until just wilted. Pile on top of the chicken and rice.

Add the marinade to the pan, bubble until starting to thicken and pour over the chicken and spinach on the plates. Serve immediately.