Chicken and cherry tray bake

Chicken & cherry tray bake

Cherries combine brilliantly with Chinese-inspired flavours in this easy-to-make, big-on-taste dish

By , 13 July 2016
Chicken & cherry tray bake
  • Ready in: 80 mins
  • Serves: 4
  • Price: £2.05 per serving

Juicy and delicious, red cherries are a summer fruit to make the most of. Enjoy them in our pick of the best sweet and savoury dishes.

Nutritional Info
Each 482g serving contains
  • Energy 1492KJ 357KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 3cm root ginger, grated
  • 4tbsp Amoy Reduced Salt Soy Sauce
  • 2tbsp dry sherry
  • 2tsp soft brown sugar
  • 2 star anise
  • 450ml chicken stock made with 1 reduced- salt stock cube, cooled
  • 4 chicken breast fillets
  • 2tbsp sesame oil
  • 400g baby potatoes
  • 200g cherries, pitted
  • Cooked baby pak choi
  • Put the onion, garlic, ginger, soy sauce, sherry, sugar, star anise and chicken stock in a dish. Add the chicken fillets and marinate for 30 mins.

  • Preheat the oven to 190C/ 170C Fan/Gas 5. Put the oil and potatoes in a roasting tin and bake for 10-15 mins. Lightly score the chicken, add to the tin and cook for 20 mins. Add the cherries and cook for 5-10 mins.

  • Simmer the marinade for 4-5 mins, then strain. Drizzle over the tin, stir in the baby pak choi, then serve.