A glossy take on Chicken Breast Dip, built on sweet and sour and finished the way we like it. Ready in about 1 hr 15 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the oyster sauce and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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