Chicken with Orange and Mustard Sauce


For 1 Continued...
1 tbspn oil 1 orange
1 chicken breast 3 tbspn yogurt
¼ tspn salt 1 tspn dijon mustard
freshly ground black pepper 1 tspn cornflour



  1. Heat the oil in a wok or heavy pan and fry the chicken over a medium heat until it is browned on both sides and fully cooked (timing is difficult as it depends on the exact heat used and the size of the chicken breast, but about 6 minutes for each side should be sufficient), then remove from the pan, cut into bite-sized-pieces, and set aside. If the chicken is not fully cooked, return the chicken pieces to the pan until done.
  2. Wipe out the pan and gradually pour in the sauce mixture.
  3. Stirring constantly, bring the sauce to a simmer over a low to medium heat until it thickens and season the sauce to taste.
  4. Add the cooked chicken to the sauce, stir well, and heat through.


  1. Serve with boiled potatoes and a selection of vegetables.
  2. Pour a little of the sauce over the chicken and garnish with a little of the remaining orange zest.


Caution: It is easy to overdo the amount of orange which can then become very dominant.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The preparation stage
Enlarge Image
Enlarge image

The finished meal

Valid XHTML 1.0 Strict