4 tbsp dark soy sauce
2 tbsp honey
2 heaped tsp grated ginger
2 tsp sesame oil
2 medium oranges
2 skinless, boneless
chicken breasts, about 150g each
4 spring onions, trimmed and thinly sliced diagonally
½ mild red chilli, deseeded and finely chopped
3 heaped tsp sesame seeds

1 Preheat oven to 200C.

2 Get a medium-sized ovenproof frying pan. Add the soy sauce, honey, ginger and 1 tsp of the sesame oil. Grate the zest of 1 orange into the pan. Cut the orange in half. Add its juice (4-5 tbsp) to the pan. Boil for 1 minute or until the mixture is thick enough to lightly coat the back of a spoon. Take the pan off the heat.

3 Put the chicken breasts on a baking tray. Spoon 1 tbsp of the soy mixture over each breast. Brush the mixture over both sides. Bake for 14-16 minutes.


4 Next, make the spring onion mixture. Get a medium bowl. Zest or grate the zest of half the second orange into it. Peel the orange and separate into segments (as if you were going to eat it). Slice each segment widthways into 5mm slices. Add them to the bowl. Add the spring onions, chilli, 1 tsp of the sesame seeds and the remaining 1 tsp of sesame oil. Stir together. Scatter the mixture around the edge of your plates.

5 Once the chicken breasts are baked, add them to the frying pan with the soy glaze. Sprinkle 1 tsp of sesame seeds over each chicken breast. Put the pan back in the oven and leave the door slightly ajar. Let the chicken rest for 5 minutes.

6 Brush the chicken with the soy glaze; don't worry if you move the seeds around a bit. Put the chicken breasts on your plates. Warm the glaze; if it's too thick, stir in hot water, 1 tbsp at a time, until it is spoon coating consistency. Spoon the glaze around the breasts.