Coconut rice
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Sticky citrus chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 skinless chicken breasts
- 1 heaped tbsp plain flourseasoned
- 2 tbsp olive oil
- 1 banana shallotfinely sliced
- 1 carrotcut 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 greensto serve
- steamed riceto serve
Nutrition: per serving
- kcal386low
- fat13g
- saturates2g
- carbs29g
- sugars17g
- fibre4g
- protein36g
- salt1.9g
Method
step 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.
step 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.
step 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.
