Clementine soy chicken

Name: Clementine soy chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 300 g pack frozen breaded chicken breast chunks; 1 tbsp toasted sesame oil; 2 clove/s garlic, grated; 15 g piece ginger, peeled and finely grated; 1 tbsp cornflour; 1 tbsp light soy sauce; 1 seedless 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 prepped chicken as a clever cheat. So there’s no mess – just sweet and sour tang with a clementine from the fruit bowl. Our chicken recipe collection has lots more inspiration

5 out of 5 stars(1) Rate this recipe

Low in saturated fatHigh protein

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

as 7 and cook the chicken according to pack instructions. About 5 minutes before the chicken is ready, make the sauce. Heat the oil in a large saucepan on medium and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, mix the cornflour with 2 tbsp water in a small bowl.
Turn the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornflour mixture. Cook for 2-3 minutes, stirring continuously, 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. Lovely with steamed rice and pak choi, if you like.

Cook’s tip

If you’re pescatarian, grab a 250g pack of frozen No.1 Red Shrimp in Panko Crumb instead, then cook according to pack instructions and toss into the sauce.

Typical values per serving when made using specific products in recipe