Asian-glazed chicken with orange and avocado salad

This recipe is supposed to be with pork, but I'll use chicken because Sam hates pork

150g ho sin sauce
2 tsp grated fresh ginger
7 tbsp runny honey
juice of two small lemons
2 tsp sesame oil
1 tbsp vegetable oil
4 chicken breasts
cooked thai fragrant rice, to serve

For the salad
2 oranges
1 ripe avocado, peeled, stoned and sliced
125g watercress
4 tbsp olive oil
1 tsp grated fresh ginger

Mix together the hoi sin sauce, ginger, honey, lemon juice, sesame oil and 4 tbsp cold water. Heat the oil in a frying pan over a med-high heat and cook the chicken for 2 mins each side until golden. Pour over the sauce, then transfer the pan to the oven (200 degrees) and roast for 10 mins, basting just once, until the chicken is cooked through.

Meanwhile, cut away the peel and pith from the oranges and cut into pieces. Place in a large bowl with the avocado and watercress, toss with the oil and ginger and set aside.

Return the pan of sauce to a high heat, stir in the chicken's resting juices and bubble for 1 min, until thickened. Divide the chicken and rice between plates, drizzle with the sauce and serve with the salad.