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Sticky citrus chicken

Sticky citrus chicken

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal386
fat13g
saturates2g
carbs29g
sugars17g
fibre4g
protein36g
salt1.9g
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Ingredients

Method

  • STEP 1

    Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.

  • STEP 2

    Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.

  • STEP 3

    Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.

Goes well with

Recipe from Good Food magazine, May 2015

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Overall rating

Rating: 4 out of 5.6 ratings
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