Media Partners | Contributors | Advertise | Contact | Log in | Sunday 21 July 2019

Recipe: Sam Stern's Beer & Orange Chicken

7th September 2015
Sponsored by:
Sponsored by:

Share This Article:

25-year-old chef Sam Stern has been publishing cookbooks for over 10 years. Now he’s sharing recipes from his new book – Too Good to Share – with The National Student. First up: beer and orange chicken.

Sam says: “Here’s a simple, one-pot, Asian-style dish that I promise you will adore. A light lager works best to create a flavour-packed sauce that absorbs beautifully into the mushrooms and chicken.”

What you’ll need:

Drizzle of groundnut oil

4 chicken thighs, skin on and bone in

2-cm piece of ginger, peeled and cutinto thin strips

100ml orange juice

150ml beer (preferably a light lager)

1½ tablespoon dark soy sauce

½ star anise

1 pack (250g) shiitake mushrooms

About 60g egg noodles


What to do:

Put the groundnut oil in a heavy-bottomed saucepan or casserole dish over a medium heat. Add the chicken thighs and brown on both sides.

Pour the excess fat out of the pan, then add the ginger and fry for 30 seconds. Add the orange juice, beer, soy sauce and star anise and bring to the boil. Cover and simmer for 15 minutes.

Meanwhile, prepare the mushrooms by brushing them lightly with kitchen towel to remove any dirt and then slicing them into 1-cm thick pieces. After the 15 minutes, add the mushrooms to the pan and cook for 5 minutes, covered but stirring occasionally.

Prepare the egg noodles according to the packet instructions.

For crispy skin, pick the chicken thighs out of the pan and dry the skin with a kitchen towel. Place skin side down in a dry frying pan over a medium heat, or pop under a hot grill until the skin is crisp.

To serve, place your noodles in a bowl or plate, spoon on the mushrooms and cooking liquor and add 2 of the chicken thighs. Allow the remaining chicken thighs to cool, then cover and refrigerate until ready to use in the next recipe*.


*Sam’s recipes in Too Good to Share are designed so that two different dishes can be made out of just one core ingredient. By cooking the main recipe you are halfway to making a second dish which can be enjoyed the next day.

The accompanying recipe to Beer & Orange Chicken is Asian chicken salad (pictured above). 

Too Good To Share by Sam Stern (Quadrille £20)

Photography: Lisa Linder 

© 2019 is a website of BigChoice Group Limited | 201 Borough High Street, London, SE1 1JA | registered in England No 6842641 VAT # 971692974