Village Recipe Book

Baked Chicken Breasts with Orange Sauce

1 tblspn Butter
4 Chicken Breasts
¾ cup of sweet white wine
¾ cup fresh squeezed orange juice
½ Orange, cut into thin slices
½ cup Apple juice
3 tablespoons of freshly squeezed Lime juice
A good tablespoons of clear honey

Heat the butter in a large frying pan over a moderate heat. Add the chicken pieces and cook for 4 minutes, stirring constantly.

Remove the chicken, place in a baking dish and cook in a moderate oven for about 20 minutes until cooked through, making sure the juices run clear.

Whilst the chicken is cooking, add the wine, orange juice, the orange slices, apple juice, lime juice and honey to the frying pan and bring to the boil, simmer gently, stirring until the sauce thickens a little.

Remove the chicken from the oven and add to the frying pan. Turning the chicken pieces in the sauce, place the chicken onto a serving dish and pour the remaining sauce over them.

Marinade
1 Tablespoon dark soy sauce
2 1/2 Teaspoons cornstarch
1/4 Teaspoon Chinese five-spice powder

Stir Fry
1 Pound tender boneless lamb (leg or loin), thinly sliced across the grain
2 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Fresh jalapeño chilly, seeded and chopped
2 Tablespoons hoisin sauce
4 Teaspoons chilly garlic sauce
2 Tablespoons coarsely chopped fresh coriander

Method
1. Combine marinade ingredients in a medium bowl.
2. Add lamb and stir to coat. Let stand for 10 minutes.
3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilly; cook, stirring, until fragrant, about 15 seconds.
4. Add lamb and stir-fry until barely pink, 2 to 3 minutes.
5. Add hoisin sauce and chilly garlic sauce; cook for 30 seconds.
6. Remove pan from heat, stir in coriander and serve.