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Sticky citrus chicken with carrots & cashews

Sticky citrus chicken with carrots & cashews

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal550
fat30g
saturates7g
carbs39g
sugars36g
fibre6g
protein31g
salt1.4g
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Ingredients

  • 8 chicken thighs
  • 300-400g baby carrots
  • 2 onions , cut into thick round slices
  • 1 tbsp sunflower oil
  • 50g roasted cashew
  • 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)
  • zest ½ orange , plus 2 tbsp juice
  • 1 tbsp rice vinegar
  • 1 tbsp tomato purée
  • 2 balls stem ginger , finely chopped, plus 1 tbsp syrup

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

A star rating of 4.2 out of 5.25 ratings
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