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Sticky citrus chicken

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

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 386
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 17
  • Protein 36
  • Fat 13
  • Fibre 4
  • Salt 1.9

Nutrition per serving

  • Calories 386
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 17
  • Protein 36
  • Fat 13
  • Fibre 4
  • Salt 1.9

Ingredients

  • 2 skinless chicken breasts
  • 1 heaped tbsp plain flour, seasoned
  • 2 tbsp olive oil
  • 1 banana shallot, finely sliced
  • 1 carrot, cut into matchsticks
  • ½ x 500g tub fresh chicken stock
  • juice and zest 1 lemon
  • juice and zest 1 orange
  • 1 tbsp soy sauce
  • 1 tbsp clear honey
  • cooked spring greens, to serve
  • steamed rice, to serve

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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