Clementine soy chicken

Name: Clementine soy chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 300 g frozen breaded chicken breast chunks; 1 tbsp toasted sesame oil; 2 clove/s garlic, grated; 15 g ginger, peeled and grated; 1 tbsp cornflour; 1 tbsp light soy sauce; 1 Easy Peeler Clementine (scrubbed), zest and juice; 1 tbsp rice vinegar; 1 tsp caster sugar; 2 salad onions, finely sliced

This twist on the takeaway classic uses a clever little cheat: ready-breaded chicken. No mess, no fuss – just sweet & sour goodness.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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300g frozen breaded chicken breast chunks
1 tbsp toasted sesame oil
2 clove/s garlic, grated
15g ginger, peeled and grated
1 tbsp cornflour
1 tbsp light soy sauce
1 Easy Peeler Clementine (scrubbed), zest and juice
1 tbsp rice vinegar
1 tsp caster sugar
2 salad onions, finely sliced

Heat the oven to 220ºC, gas mark 7. Tip the chicken onto a baking tray and cook according to pack instructions. About 5 minutes before the end of the chicken’s cooking time, make the sauce. Heat the oil in a large pan over a medium heat and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, in a small bowl, mix the cornfl our with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornfl our mixture.
Cook for 2-3 minutes, stirring constantly, until thickened enough to coat the back of the spoon (stir in 1-2 tbsp water if it gets too thick). Toss the chicken in the sauce, then serve with the salad onions and clementine zest scattered on top, plus some steamed rice and pak choi, if liked.

Typical values per serving when made using specific products in recipe