Marinated chicken breasts with soy orange sauce
Chef:
Annabel Karmel
100ml orange juice
1 garlic clove, crushed
1 tsp soy sauce (gluten free)
1/2 tsp fresh ginger, grated
1 tbsp honey
2 chicken breasts, skin on
1 tbsp honey
2 chicken breasts, skin on
1 tbsp olive oil
150ml chicken stock
1 tsp cornflour
Salt and pepper
Measure the orange juice, garlic, soy, ginger and honey into a bowl. Stir to combine. Add the chicken breasts. Cover and marinade in the fridge for 4 hours or overnight if possible.
Remove the chicken from the marinade. Pre-heat the oven to 200°C/ 180°C Fan/ 400°F/Gas 6.
Heat the oil in a frying pan. Fry the chicken skin side down for a few minutes until golden, turn over and fry for another minute. Transfer to a baking sheet and roast in the oven for 15 minutes.
Sieve the marinade into the frying pan. Bring to the boil and reduce by half. Add the stock and reduce by half. Add the stock to reduce again. Mix the cornflour with a little cold water. Add to the sauce and stir to thicken. Season with salt and pepper and serve with the chicken.
Serves
Makes 2 portions
Main ingredients
Fruit, Chicken
Recipe Type
Dinner, Party Food, Easy, Entertaining, Family Dinners, Healthy
Special Info
Gluten free, Pregnant Mums
Level of Difficulty
Easy
