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Sticky citrus chicken with carrots & cashews

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 550
  • Carbohydrates 39
  • Saturated Fat 7
  • Sugar 36
  • Protein 31
  • Fat 30
  • Fibre 6
  • Salt 1.4

Nutrition per serving

  • Calories 550
  • Carbohydrates 39
  • Saturated Fat 7
  • Sugar 36
  • Protein 31
  • Fat 30
  • Fibre 6
  • Salt 1.4

Ingredients

  • 8 chicken thighs
  • 300-400g baby carrots
  • 2 onions, cut into thick round slices
  • 1 tbsp sunflower oil
  • 50g roasted cashews
  • small pack coriander leaves, to serve
  • boiled jasmine rice, to serve
  • 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

  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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