ginger and orange chicken

Ginger and orange chicken

Cook time and preparation

  • 10 minutes preparation
  • 25 minutes cooking
  • Serves 2


  • 1 tbsp olive oil or coconut oil
  • 2 boneless chicken breasts
  • 1 tbsp clear honey
  • 1 tbsp Tamari (or soy sauce)
  • 2 garlic cloves, crushed
  • 2 cm piece of fresh ginger, finely chopped
  • Juice and rind of one large orange
  • 225g button mushrooms, washed and halved
  • 2 bunches spring onions, trimmed and halved


  • Preheat oven to 190°C/375°F/Gas mark 5.
  • Heat the oil in a frying pan and pan fry the chicken for a couple of minutes, then transfer to an oven proof dish.
  • Mix together the honey, soy sauce, garlic, ginger and orange rind and juice and pour over the chicken.
  • Season lightly with sea salt and black pepper and bake for 10 minutes.
  • Now add the mushrooms and spring onions, baste and place ni oven for a further 15 minutes or until cooked through.
  • Serve with coconut rice.
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