Ingredients
· 2 teaspoons cornflour

· 300 g x 4 chicken fillet steaks

· 1 tablespoon sunflower oil

· 3 oranges, juice of 2 and one peeled and cut into segments

· 1 teaspoon grated ginger

· 1 teaspoon honey

· 1 pink grapefruit, peeled and cut into segments

· 1 tablespoon snipped chives or chopped parsley

· Rice and steamed broccoli, to serve

Method
Sprinkle a teaspoon cornflour onto a plate, then press the steaks into the cornflour to dust them lightly. Heat the oil in a frying pan, until hot. Add the chicken and fry for three to four minutes, turning once until golden on both sides – cook in batches if need be. Transfer to a plate. Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with one tablespoon cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce and season. Return chicken to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.