- 8-10 skinless boneless chicken thighs
- 2 tsp sesame oil
- 2 tsp cornflour
- zest and juice 2 large lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp clear honey
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp sesame seeds
- cooked noodles or rice, to serve
- cooked greens (such as sugar snap peas and pak choi), to serve
Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated – it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.