Ingredients A few shallots
150 ml unsweetened orange juice (I squeezed it fresh)
2 tbsp tomato ketchup
1 tbsp cider vinegar
1 tsp coconut sugar
1 tsp Worcestershire sauce
2 tsp cornflour
1 tbsp water
About 250 g cooked chicken meat, shredded
2 tsp chopped parsley, to garnis
Heat some oil in a wok.
Add the cut up shallots and stir fry for 3 or so minutes.
Stir in the orange juice, tomato ketchup, vinegar, coconut sugar, Worcestershire sauce, and some salt and pepper to taste.
Cover with a lid, and simmer for about 10 minutes, checking that it does not stick.
Blend the cornflour with the water, and add this to the wok.
Stir until the sauce starts to thicken, then add the chicken meat.
Heat until this is hot.
Garnish with the chopped parsley, and serve with potatoes or rice.