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Orange soy chicken


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the chicken all over, covered.
  • Whisk the ginger, orange zest and juice, soy, star anise, sake, mirin, sugar and chilli paste. Taste for seasoning and set aside.
  • When the chicken is almost ready, pour off any excess oil and add the orange mixture with about 1 cup stock. Bring to the boil, turn the heat down, cover and gently cook to reduce the sauce, adding a little more stock if needed (being careful not to over cook the chicken). Remove the chicken to individual plates and stir the coriander into the sauce.
  • Serve the chicken with steamed Asian vegies and rice on the side.


  • vegetable oil
  • 4 chicken breast fillets
  • 1 tbsp grated fresh ginger
  • grated rind & juice of 1 orange
  • ½ tbsp soy sauce
  • 2 star anise
  • 1 tbsp sake
  • 1 tbsp mirin (Japanese rice wine)
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • ½ tbsp chilli paste
  • 1-2 cups vegetable or chicken stock
  • 1 tbsp coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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