Sticky citrus chicken

Sticky citrus chicken

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(3 ratings)

Prep: 15 mins Cook: 40 mins

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal386
  • fat13g
  • saturates2g
  • carbs29g
  • sugars17g
  • fibre4g
  • protein36g
  • salt1.9g
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Ingredients

  • 2 skinless chicken breasts
  • 1 heaped tbsp plain flour, seasoned
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 banana shallot, finely sliced
  • 1 carrot, cut into matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ x 500g tub fresh chicken stock
  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • juice and zest 1 orange
    Orange

    Orange

    or-ange

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

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • cooked spring greens, to serve
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • steamed rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  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.

  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.

  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.

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Comments, questions and tips

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buffduffdan
16th Jul, 2015
1.3
I was very disappointed with this recipe. The sauce never tasted of very much, it didn't thicken without the help of some cornflour and for the time taken I thought it ended up being totally bland.
cshobbs
5th Jun, 2015
3.8
I thought this recipe was very tasty despite being so easy to prepare. Not sure that my partner thought it was anything special, though
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