Method:
1 For the braised chicken, spread the garlic over both sides of the chicken, cover and refrigerate for 5 minutes. Combine soy sauce, caster sugar, oyster sauce, chicken stock and lime leaves in a medium saucepan over medium-low heat.
2 Place the whole chicken breast into the stock mixture. Poach for 5-7 minutes or until cooked through.  Remove from poaching liquid.  Thickly slice the chicken.
3 Combine the orange segments, basil, mint and lime leaves on a plate. Whisk the orange juice and fish sauce together and drizzle over the salad. Top with chicken. Serve.