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
- 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
MethodToss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
- 2 skinless chicken breasts
- 1 tbsp vegetable oil
- 1½ tbsp sriracha chilli sauce (see tip below)
- 2 tsp grated ginger
- 2 tbsp clear honey
- 2 tbsp rice vinegar
- 240g pack Tenderstem broccoli
- 1 tbsp sesame seeds, toasted
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
- 1 tbsp olive oil
- 450g/1lb pork fillet, trimmed of all visible fat and cut into cubes
- 2 large onions, sliced
- 450g carrot, sliced thickly and diagonally
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 100g raisin
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped coriander
- Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
- Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.
- 500g pumpkin, with skin on and seeds in
- 4 tbsp olive oil
- 1 large onion, sliced
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 4 boneless and skinless chicken breasts, each cut into three pieces widthways
- 400g can whole peeled tomato, chopped
- 1-2 tsp sugar
- 2-3 tsp harissa
- 400g can chickpea, drained and rinsed
- 3 tbsp chopped coriander
- Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
- Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.