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Serve with Asian herbs such as Thai basil, coriander or Vietnamese mint.

Sweet Soy & Citrus Braised Chicken

Preparation time: 
10 minutes
Cooking time: 
1 hour 15 minutes


  • 1 tablespoon vegetable oil
  • 1.5L salt reduced Chicken or vegetable stock
  • 6 large chicken thigh fillets, skin on
  • 1/2 cup (125mL) salt reduced chicken stock
  • 1/2 cup (125mL) fresh orange juice
  • 1 tablespoon (20mL) fresh lemon juice
  • 1/2 cup (125mL) Kikkoman Sweet Soy Sauce
  • 1/2 teaspoon five spice powder
  • 4 strips orange rind
  • 2 star anise
  • 3 teaspoons corn flour
  • 1 tablespoon (20mL) water
  • Steamed rice, Asian herbs and toasted sesame seeds, to serve


  1. Preheat oven to 160 deg.C.
  2. Heat oil in a non-stick fry pan over medium heat and cook half the chicken, skin side down for 2-3 minutes each side or until browned. Transfer to a roasting pan. Repeat with the remaining chicken.
  3. Combine stock, Sweet Soy Sauce, five spice, orange rind, citrus juices and star anise in a saucepan over for 5 minutes low heat, stirring occasionally to ensure well combined, then pour over chicken.
  4. Cover roasting pan with foil and bake for about 1 1/4 hours or until juices run clear when chicken is pierced with a skewer.
  5. When cooked, transfer chicken to a plate and keep warm. Transfer sauce from the roasting pan to a saucepan and bring to the boil over medium heat.
  6. Combine corn flour and water in a small bowl, mixing well. Gradually add corn flour mixture to sauce and cook, stirring gently until the sauce boils and thickens.
  7. To serve, slice chicken fillets, divide the rice among individual plates, top with Asian greens, then chicken. Drizzle over the sauce and sprinkle with sesame seeds.

Variation: Add 1 cup cooked shredded chicken if desired.