Prep time: 10 minutes
Cook time: 35 minutes
- 8-10 skinless boneless chicken thighs
- 2 tsp sesame oil
- 2 tsp cornflour
- zest and juice 2 large lemons
- 2 tbsp clear honey
- 2 tbsp soy sauce
- 2 tsp sesame seeds
- cooked noodles or rice, to serve
- cooked greens (such as sugar snap peas and pak choi), to serve
- STEP 1
Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
- STEP 2
Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
- STEP 3
Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated – it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.
Source: BBC Good Food