Sticky citrus chicken with carrots & cashews

Sticky citrus chicken with carrots & cashews

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(9 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4
Ditch the takeaway and try a traybake full of delicious Chinese flavours instead. It takes just minutes to throw together this alternative sweet and sour chicken dish

Nutrition and extra info

Nutrition: per serving

  • kcal550
  • fat30g
  • saturates7g
  • carbs39g
  • sugars36g
  • fibre6g
  • protein31g
  • salt1.4g
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  • 8 chicken thigh
  • 300-400g baby carrots
  • 2 onion, cut into thick round slices



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g roasted cashew



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • small pack coriander leaves, to serve
  • boiled jasmine rice, to serve

For the glaze

  • 100g clear honey
  • 4 tbsp hot chilli sauce
  • zest 1 lime, plus 4 tbsp juice (about 2 limes)



    The same shape, but smaller than…

  • zest ½ orange, plus 2 tbsp juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp rice vinegar
  • 1 tbsp tomato purée
  • 2 balls stem ginger, finely chopped, plus 1 tbsp syrup


  1. Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.

  2. Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.

  3. Scatter over the cashews, mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky. Scatter over some coriander and serve with the boiled rice.

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Comments, questions and tips

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Comments (18)

blueflyer's picture

All very good but useless if I cant print the recipe, always a problem with print on this website

dorothyr's picture

Loved this recipe but made a few tweaks. I used fresh ginger, lots of and roasted pine nuts. The sauce was lovely and I would double it up next time. I didn't have any rice vinegar. I am not sure where the cooking timings come from. I used boneless, skinned thighs and really they only took 30+ mins to cook. Will definitely cook this again.

pamvee's picture

Have made this twice and loved it both times. Made extra sauce the second time, and separated fat from sauce just before serving. Guests asked for copy of recipe.

tartanseer's picture

Great dish - but needs a few wee changes. Bin the ginger balls in syrup - use a fresh ginger knob, finely chopped. 2/3 teaspoons of honey & a nice chilli sauce like Linghams which isn't too hot. Baby carrots need to be halved or quartered.

maryechappell's picture

Really liked this recipe, I used just 1 lime, mild chilli sauce and cider vinegar, I also halved the carrots after reading comment which says they were undercooked. It was lovely & I will make it again soon. Also left out ginger syrup.

MandTW's picture

Would probably make this again. Was quite sweet so didn't need a pudding!

cnpfriend's picture

Delicious, sticky, sweet, spicy. Ate it with soy and sesame veg. No complaints.

reallybadeggs's picture

Disappointed! The carrots were like bullets and the sauce far too bitter! I followed the recipe exactly; won't be making again :(

wonderful1's picture

This is one of those recipes that sounds yummy on paper but unfortunately a let down when you actually make it. The whole was too dry to have with just rice as the sauce is too thick and gooey at the end..... Shame as it could have been so good. Just needs some refinement.

magdalenas's picture

This is certainly a nice, easy recipe, though even with my sweet tooth, it definitely needs less sweetness. Perhaps the amount of honey could be reduced, I will try doing that next time.

gxf00u's picture

Far too sweet! Could not eat this meal,very disappointing.

tillyfloss80's picture

This did taste lovely, the carrots & onions went squishy & sticky, yum! The only problem was that there was quite a bit of fat and not a huge amount of sauce. Will definitely try again, recommend that you give it a try too.

last edited: 11:32, 25th Oct, 2013
pelupi's picture

I was somewhat disappointed by this. The taste was fine but somehow it generated too much liquid to go truly sticky (until the left overs went cold). Not in a hurry to try again

rachgal62's picture

This recipe was very easy to cook, and absolutely delicious. I will definitely be making it again.

MattieDee's picture

Really great recipe, very easy to create. It's full of flavour.

Miss_Mcvicar's picture

I made this with a full pack of Quorn chicken pieces and there's no way it would feed 4 people. If you want to feed 4 double all the veg.

saschlet's picture

Truly easy to throw together and deliciously different. I used sweet chilli instead of hot chilli and it turned out brilliant. I also used fresh chopped ginger rather than stem and this worked too. Has become a firm favourite!

amye_123's picture

Really tasty meal with great flavours, almost like a sweet & sour with a kick. Definitely worth a try.

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Tips (3)

furglantina's picture

Made this last night and thought it was very good, although there are a couple of things I would do differently. Firstly I would leave out the onions for the first thirty minutes as they became over cooked. Secondly, I would either skin the chicken or drained off most of the fat before adding the sauce, it was far too fatty for my liking. And lastly I would reduce the amount of chili, I used sambol so it over powered the sauce somewhat. I only had fresh ginger, so used that and it worked perfectly. Overall, very tasty and would make again but with the above tweaks.

triciachatt's picture

Sauce was a bit thin but very tasty and the whole family loved it. Will definitely make it again

hollowgeorgie's picture

Tastes delicious. However, after reading the comments I decided to marinate my chicken for a few hours in the onions and the glaze ingredients by tipping it into one of those big freezer bags and popping in the fridge. When you're ready to cook tip it all out into an oven tray with the carrots and bake until cooked. Then I thickened the sauce up on the hob by letting it bubble for a bit. My family loved it ... definitely one to make again!