-

squeeze the juice from the orange into a bowl and mix with the soy sauce and crushed garlic clove.
remove any skin or sinew from the chicken and score diagonal marks across it.
marinate the chicken in the orange and soy in the fridge for as long as possible, several hours is great, all day while you're out is better.
preheat the oven as hot as it will go, about 240°C if you can.
lay the chicken on an ovenproof dish and pour some of the marinade over it so the bottom of the dish is just covered.
bake in very hot oven until just cooked through, about 12-15 minutes depending on their size.
boil some rice in salted water to serve alongside.
fry the finely chopped ginger and chilli in a dash of oil for a minute or so.
wash and quarter the bok choi and to the frying pan or wok with a lid to cover for about a minute or two.
serve the drained rice and cooked bok choi with the baked soy and orange chicken.

Serves 2

• 1 orange, squeezed
• splash of soy sauce, same amount as orange juice (use gluten-free variety if required)
• 1 large clove of garlic, crushed
• 2 chicken breasts
• small cup of rice
• 2 bok choi
• small knob of ginger, finely chopped
• 1 red chilli, finely chopped
  
  

expansion1Login*0%expansion1Facebook*0%expansion2Login*0%expansion2Facebook*0%pageName*orangeandsoychicken%categoryColour*yellow%UID*false%browserMode*desktop%IEVersion*99%

Orange and Soy Chicken