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
Provided by Sarah Cook
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
- 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.
Nutrition Facts : Calories 550 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.4 milligram of sodium
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
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
GORDON RAMSAY'S STICKY LEMON CHICKEN
I found this recipe on a youtube video of Gordon Ramsey making this on one of his British cooking shows. These turned out pretty good and the flavors are fantastic! You can watch the video if that would be helpful! In it, he used whole chicken legs/thighs still attached together. I only had Chicken legs and they turned out great! You could probably use the bone-in chicken thighs. This is very easy and the lemon aroma will make your home smell so heavenly!
Provided by LDSMom128
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
- Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
- Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
- Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.
Nutrition Facts : Calories 413.1, Fat 27.4, SaturatedFat 5.8, Cholesterol 94.2, Sodium 598.7, Carbohydrate 20.1, Fiber 1, Sugar 13.6, Protein 22.8
SPICED CHICKEN STEW WITH CARROTS
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Provided by the editors of Martha Stewart Living
Categories Chicken Kid-Friendly Dinner Carrot Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
- Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
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