Orange and garlic chicken, great any time of year and easy to do
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Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade.
Add the chopped carrots and ginger to a frying pan with oil, and fry until golden.
Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden.