This chicken is very simple and tasty, and goes really well with jasmine rice and steamed vegetables (preferably broccoli or green beans - my peas and corn aren't particularly sophisticated!) Despite having a fair amount of orange juice in the sauce, it doesn't really taste orangey, just very tasty.
Slice chicken breasts horizontally and lay them in a baking dish. Pour over the marinade (a mixture of soy sauce, sugar, garlic, pepper, orange juice and vinegar - see below), cover and put in fridge until you're ready to cook.
Cook in oven at 180 C for half an hour until chicken is cooked - careful not to overcook or it will be dry. Serve with rice and veg, and with sauce spooned over (it is quite thin, so I reduce it a little in a pan first.)
2 chicken breast fillets, halved horizontally
4 tbsp dark soy sauce
2 tbsp soft brown sugar
2 garlic cloves, crushed
2 tablespoons white wine vinegar (I use apple cider vinegar)
100 ml orange juice (one orange is normally enough for this)