Sunshine Chicken

Cheryl Mathew


Fried Chicken breasts served with fresh veges and a refreshing orange salad.

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★★★★★ 1 vote
40 Min
30 Min


chicken breast (cut in 4 fillets)
4 Tbsp
orange juice
2 Tbsp
lime juice
1 Tbsp
1 tsp
vanilla powder
1 tsp
red chilli powder
4 Tbsp
self rising flour
1 c
each peas and carrot
1 large
2 medium
potatoes cut in wedges
1 large
oranges, cut in segments
1 c
sweet corn
1 c
oil for frying
2 c
white sauce
salt to taste


Step 1 Direction Photo

1Marinate chicken using first seven ingredients, for 30 minutes.

Step 2 Direction Photo

2Heat Oil, dredge chicken in flour seasoned with salt, deep fry till golden. If you can’t get self raising flour, add 1 tsp baking powder to 1 cup plain flour.

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3In a large frying pan heat 4 Tbs oil, fry potatoes till done, remove. In the same pan sauté carrots, capsicum and peas. Set aside.

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4To prepare white sauce: In a heavy pan heat 2 tablespoon butter add 2 tablespoons flour, stir using a whisk till the mixture bubble (30-40 seconds), quickly add 220ml cold milk and 220 water. Keep whisking till thickened. Add seasoning, I use 1 stock cube and a pinch of mixed dried herbs (basil, rosemary)

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5Assembly: Prepare salad, mix together orange wedges and corn, seasons, squeeze half lime. Set on plate using border of tomato slices. Place chicken on sautéed veges and white sauce, arrange potato wedges on side, garnish with coriander leaves.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy