Savoury Recipes

Citrus chicken

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Serves 10

  • 1tbsp vegetable oil
  • 10 chicken breasts, diced
  • 1 onion, very finely diced
  • 2 garlic cloves, finely diced
  • 5 cm ginger, peeled and grated
  • 2tbsp soy sauce
  • 5g Sweet ’N Low Stevia for chefs
  • 200ml chicken stock
  • 2 oranges, zest and juice
  • 1tbsp cornflour mixed to a paste with water
  • 2 oranges, segmented
  • 2 bunches spring onions, chopped on the diagonal


  1. Heat oil in a large non-stick pan and brown the chicken in batches. Remove from the pan with a slotted spoon.
  2. Add the onions to the pan and sauté for 5 minutes until soft but not coloured. Add the garlic and ginger and fry for another minute.
  3. Put the chicken back into the pan and add the soy sauce, Sweet ’N Low Stevia for chefs, chicken stock and simmer for 10- 12 minutes.
  4. Add the juice and zest of the oranges.
  5. Add the cornflour mixture, bring to the boil and stir well to thicken.
  6. Gently stir in the orange segments and spring onions and cook for a further minute to heat through.


Delicious served with rice or noodles

5g Sweet ’N Low Stevia for chefs replaces 50g white sugar

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