Sticky citrus chicken with carrots & cashews

Sticky citrus chicken with carrots & cashews

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(22 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 thighs
  • 300-400g baby carrots
  • 2 onions, 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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14th Jul, 2020
Used fresh ginger and cayenne powder and served with sweet potato done in microwave at pulastile intervals. Beats rice as complements carrots. Onions go very sweet so you may want to use more. Have not made it for a long time but fresh ginger and sweet potato complement this recipe
dave6376's picture
9th Jul, 2019
This is nice but the cooking times given are excessive - no wonder some reviews complain about it being dry. I cooked it for 20 mins + 15 mins + 10 mins which was a lot closer to the 35-40 minutes cooking time recommended on the pack of chicken thighs. I also reduced it for two by using four thighs and one onion but otherwise kept the quantities in the recipe.
10th Dec, 2017
Very easy to make, yet looks and tastes much more "complicated". I made it with chunks of chicken breast instead of pieces, and carrots "julienned" -- worked out great. Can use boiled sugar instead of honey and is just as good, though even sweeter so be aware. A very good alternative to Sweet & Sour.'s picture
6th Nov, 2016
Did this recipie to the instructions stated. Great flavours and textures. Some comments gave said that it went dry, it didn't for me, if you probably best to check oven temparature. Think of. It as a sweet, sticky Chicken rice. Some people have mentioned that they would use more sauce, I enjoyed it as the recipie instructed. Would cook again.. Very Easy.. Ideal recipie for a chilled weekend.
23rd Dec, 2015
All very good but useless if I cant print the recipe, always a problem with print on this website
dorothyr's picture
30th Nov, 2015
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.
1st May, 2015
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.
21st Feb, 2015
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.
19th Dec, 2014
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.
22nd Nov, 2014
Would probably make this again. Was quite sweet so didn't need a pudding!


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23rd Feb, 2015
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
20th Apr, 2014
Sauce was a bit thin but very tasty and the whole family loved it. Will definitely make it again
29th Mar, 2014
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!
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