This sticky, sweet and zingy chicken dish will leave you craving more. Perfect if you fancy a Chinese takeaway but don't fancy the extra calories, or cost! Really simple and quick to make. Delicious served with rice and fresh spring greens. Recipe originally from BBC Good Food.
Cooking Time: 45 minutes
Serves: 2
Ingredients
2 boneless chicken breasts
1 heaped tbsp plain flour
2 tbsp olive oil
1/2 white onion, finely sliced
1 carrot, cut into matchsticks
250 ml chicken stock
juice and zest of 1 lemon
juice and zest of 1 orange
1 tbsp soy sauce
1 tbsp clear honey
rice and greens to serve
Method
1. Place the chicken breasts between two sheets of grease proof paper and lightly bash with a rolling pin, until flattened. Sprinkle the flour over the flattened breasts, ensuring they are well coated on both sides.
2. Heat half the oil in a non-stick frying pan. Fry the chicken for 2 minutes on each side, until golden brown. Remove from the pan and set aside.
3. Add the remaining oil to the pan, and add the onions and carrots. Cook for 5 minutes or until the veg is soft. Add the chicken stock, soy sauce, honey and juice and zest of both the lemon and orange. Continue to cook the sauce for around 10 minutes, until it has thickened.
4. Add the chicken back into the pan and reduce the heat. Cook slowly for 15-20 minutes until the chicken is cooked through and the sauce is glossy. If the sauce gets too thick, add a splash of water.
5. Season the chicken with salt and pepper, before serving it on a bed of rice with a side of fresh green vegetables.
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