Glaze
Soya Sauce - 500 ml
Mirin - 500 ml
Sugar - 500 ml
Honey - 150 ml
Garlic cloves, whole - 3 each
Orange juice - 500 ml
Ginger, fresh, crushed - 50 ml
Corn starch - 30 ml
For the chicken
Chicken breast, skin on - 1
Salt & pepper - To taste
Canola oil - 5 ml
Orange, sliced - 1
Mix all of the ingredients except the corn starch and bring to a boil. Simmer for about five minutes. Mix the corn starch with an equal amount orange juice or cold water before you add it to the soy mixture, we do this to avoid lumps.
What I normally do is I bring my soy mixture to a boil then add the corn starch mixture, stirring constantly. The cornstarch thickens with heat. I bring the mixture back to a boil then simmer for 15 minutes. Strain the mixture and cool.
Season the chicken breast and brown with the canola oil in a hot pan. Arrange ½ of the orange slices in an oven-proof pan into a bed for the seared chicken breast.
Ladle 200 ml of glaze over the top, and then place the remaining oranges on top of the breast. Bake for 12 minutes in a 350 F convection oven. Twenty five minutes in a conventional oven.
