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Sticky Orange Soy Chicken with Roast Potatoes recipe
Succulent chicken is glazed in a glossy orange, soy and mustard sauce, then served with buttery roast potatoes and softened onions. A savoury-sweet, comforting dinner with bright citrus notes and plenty of flavour.
60 min · Medium · British-Asian Fusion Jump to method
Ingredients
- 700g Chicken
- 800g Potato
- 1 Onion
- 3 cloves Garlic
- 200ml Orange Juice
- 3 tbsp Soy Sauce
- 40g Butter
- 1 tbsp Mustard
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 467 kcal |
| Protein | 39 g |
| Carbohydrates | 39 g |
| Fat | 16 g |
| Saturated fat | 6.2 g |
| Fibre | 4.3 g |
| Sugar | 8.9 g |
| Sodium | 1040 mg |
Why this works
A protein-rich main meal with moderate carbohydrate and fat, but relatively high sodium due to the added salt and soy sauce.
High-quality protein. Chicken provides substantial protein for muscle maintenance and satiety.
Potassium and vitamin C. Potatoes and orange juice contribute potassium, while orange juice adds some vitamin C.
Sodium concern. Soy sauce plus 1 tsp salt makes this dish relatively high in sodium per serving.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Cut the potatoes into chunks, place them in a roasting tray with half the butter, half the salt and a little black pepper, then roast for 35–40 minutes until golden.
- Melt the remaining butter in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until starting to soften, then add the garlic and cook for 1 minute more.
- Add the chicken to the pan and season with the remaining salt and black pepper. Cook, turning occasionally, until lightly browned on all sides.
- Stir in the orange juice, soy sauce and mustard, then simmer for 15–20 minutes until the chicken is cooked through and the sauce has reduced to a sticky glaze.
- Turn the roast potatoes once or twice during cooking so they crisp evenly.
- Serve the sticky orange soy chicken with the roast potatoes and spoon over any sauce from the pan.
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