Marinate breast pieces with ginger-garlic paste,soya sauce, salt, chilli flakes, orange zest for about 2 hours.
Take out juice of 3 fresh orange. As my oranges are small I used 3, you can use 2 big oranges.
Also cut capsicums into cubes.
Cut fresh red chilli and spring onion (green).
For a sweet and sour thin orange sauce, place extracted fresh orange juice to a pan and bring to heat.
Add in salt, honey, chopped red chilli and spring onion.
Stir and cook in medium heat for 3-4 minutes.
Adjust seasoning in this point, the sauce should be balanced with all the flavours of sweet-sour and little hot. Remove from heat.
Take 3 tablespoon of the sweet and sour sauce to a separate small pan to make a thick glaze which will be brushed on grilled chicken and veggies.
To that add in 1 tablespoon brown sugar, 1 teaspoon of valsemic vinegar, 1 teaspoon chilli flakes, 1/4th teaspoon of orange zest and a pinch of salt.
Place the pan again in stove top and cook for 3-4 minutes to let the sauce little thick.
Now add in 1 teaspoon of cornflour and stir well to make a thick glaze.
Thick delicious and flavourful glaze is ready now. Remove from heat and keep aside.
Now is the time to grill the veggies. Place the cubed capsicum on a hot griller and grill until char mark appears on them. Dont overcook them.
Remove the grilled veggies and in the same griller add in the chicken pieces. Also grill the cherri tomatoes.
Grill them nicely until done and remove from heat.
Brush these grilled chicken with the prepared orange glaze.
Also toss the grilled veggies with this glaze.
For serving take a deep dish and pour in the thin sauce.
Place the tossed veggies on the dish.
Now place the grilled and glazed chicken pieces over the sauce.
Serve this delicious, beautiful and oilfree healthy dish to your family and friends.
