by Corey Miles-Greenwood
26/02/2014
Ingredients: -
400ml "smooth" orange juice (without orange bits)
150ml/8tbsp white wine vinegar2 tbsp soy sauce
7.5ml/1½ tsp cornflour
small tin pineapple chunks in fruit juice
small tin bamboo shoots
½ small white onion, diced
1 small carrot, diced
2-3 chicken breasts - (Skin on)
Method: -
Preheat the oven to 180C/350F/Gas4.
Place the breasts into a large colander, skin side up, and pour a large kettle
of boiling water over them. This will help to get rid of fat in the skin.
Remove and place them on a wire rack in an oven tray. Season with salt and
pepper and roast in the oven for 25-30 minutes until cooked through.
While the chicken is cooking, prepare the sweet and sour sauce. Tip all the
ingredients, apart from the cornflour, into a pan and bring to the boil. Turn
down the heat and allow to simmer.
Mix the cornflour with a little water and whisk into the simmering sauce.
Turn down the heat and cook for a minute or two.
Once the chicken is cooked, remove and place on a serving dish. Pour over the
sauce and serve.
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