A Phillipine tradition, this dish is a blend of brown sugar sweet dark chicken bits.

Marinating, braising and slow cooking, makes for this tender sweet chicken served over brown Basmati rice.

A French tradition, this dark meat chicken is braised and cooked in a red Cabernet
wine.

Crimini Mushrooms give it a hint of an earthy taste and capers it give it a sharp, stand at attention, surprise to the palate.

Bon Appetit.

This is a Chie Sonia twist on an old favourite.

A far Indian blend of spices, toasted and ground cooked in olive oil, with sweet coconut milk.

Braised chicken is added to this sauce with mixed vegetables and simmered to tenderness.

Served over peppered Basmati rice.

A Chie Sonia original

We do not bread the chicken and we do not fry it. The light meat is braised and browned in olive oil, then cooked over slow heat in the orange sauce.

Enjoy a healthier orange chicken from Chie Sonia.

Slices of chicken breast braised in olive oil with a tangy pineapple salsa. Fresh red peppers, limes and red onions are the ingredients that bring it it's savory taste. Chunks of pineapple give it the fruity sweet taste to bring it all together for a unique taste to the palate.

Pomegranate has long been described in the Bible and by poets for its inner beauty and outer coarseness.

This dishes combines slices of chicken breast braised in olive oil with special middle eastern spices. Green beans enhance the taste bringing the pomegranate sauce with its tangy taste together with the chicken.

General Tso is an American tradition in Chinese restaurants. It is usually breaded and fried.

Chie Sonia is keeping its own tradition by making this a healthier dish by eliminating the breading and the frying.

Our General Tso is made with chunks of dark chicken braised in olive oil. Our sauce is made from condensed orange juice and a sweet chilli garlic. A little brown sugar gives the dish its sweetness.

Pleasure without the guilt.

Enjoy!