Clementine Soy Chicken

Clementine Soy Chicken 

This twist on the takeaway classic uses a clever little cheat: ready breaded chicken. No mess, no fuss, Just Sweet and Sour goodness.  Serves 2.

Ingredients:  

1 1/4 pound frozen breaded chicken breast chunks

1 tablespoon toasted sesame oil

2 cloves garlic, grated

1 tablespoon ginger

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 easy peel clementine, scrubbed and juiced

1 tablespoon rice vinegar

1 teaspoon caster sugar

2 salad onions, finely sliced

Directions:

Heat the oven to 450*F.   Place the chicken on a baking sheet with sides.  Bake until golden turning to bake both sides.  About 5 minutes before the chicken is finished, 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 cornstarch with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornstarch 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.