Orange & Ginger Chicken

Method

1. Heat the oil in a large non-stick frying pan. Season the chicken breasts with salt and pepper, and fry over a medium-high heat for 2 minutes on each side until lightly browned.
2. Meanwhile, put the halved stock cube in a heatproof measuring jug and cover with the just-boiled water. Stir until dissolved then add the marmalade and soy sauce. Cut the stem ginger balls into short strips, then add them to the stock and stir in the syrup.
3. Transfer the chicken breasts to a slow cooker and pour over the orange and ginger mixture. Cover with the lid and cook on high for 2-3 hours or until cooked through and perfectly tender.
4. Mix the cornflour with the water, remove the slow cooker lid and gently stir it into the slow cooker, taking care not to break up the chicken. Cover again and cook on high for a further 10 minutes, or until the sauce is thickened and glossy. Serve with rice and green vegetables.