Ginger and orange chicken

This juicy ginger and orange chicken dish with it’s sweet and tangy glaze, when served with jasmine rice and Asian greens is definitely a crowd pleaser.

  • Prep Time

    20 Minutes
  • Cook Time

    30 Minutes
  • Serves

    4 People


  •  3 large skinless chicken breasts

for the marinade

  • 1 cup coriander leaves, chopped
  • juice and zest of 2 oranges
  • 1 x 5cm piece ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1/3 cup vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce

You'll Need

  • Multix Cling
  • Multix Alfoil


  1. Place all of the ingredients for the marinade into a shallow oven proof and non-reactive dish, mix well and add the chicken. Turn the chicken breasts over a couple of times to ensure that it is evenly coated with the marinade. Cover with Multix cling and refrigerate for 2-3 hours, turning the chicken every hour.
  2. Preheat the oven to 180oC. Remove the cling from the dish and replace with a sheet of Alfoil and tightly seal it around the edge of the dish . Cook in the oven for about 20 minutes or until the chicken is almost through, remove from the oven and set aside. Heat a frying pan on high and add the chicken and about a third of the marinade. Cook turning the chicken once until the sauce starts to caramelise and the breast meat browns very lightly. (Note: Do not allow it to get too dark). Remove the chicken from the pan and cut into thick slices. Serve on top of jasmine rice and Asian greens, pour any remaining marinade over the top.
Posted in Dinner, Entertaining, Lunch