Sticky Citrus Chicken With Carrots Cashews Recipes

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STICKY CITRUS CHICKEN WITH CARROTS & CASHEWS



Sticky citrus chicken with carrots & cashews image

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

8 chicken thighs
300-400g baby carrots
2 onions , cut into thick round slices
1 tbsp sunflower oil
50g roasted cashew
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

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



Sticky citrus chicken image

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

2 skinless chicken breasts
1 heaped tbsp plain flour , seasoned
2 tbsp olive oil
1 banana shallot , finely sliced
1 carrot , cut into matchsticks
0.5 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

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



Lemon Cashew Chicken Stir-Fry image

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

1 tablespoon peanut oil
1 lb chicken tenders (cut into 1 1/2inch pieces)
1/2 cup mushroom (sliced)
1/4 cup green onion (sliced)
2 garlic cloves (minced)
1 cup carrot (matchstick size strips)
1/2 cup reduced-sodium fat-free chicken broth
1 -2 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon lemon peel (grated)
3 tablespoons lemon juice
1 tablespoon cornstarch
1/8 teaspoon white pepper
6 ounces snow pea pods (frozen and thawed)
3 cups cooked rice (hot)
1/3 cup cashews (chopped)

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

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