8-10 skinless boneless chicken thighs
2 tsp sesame oil
2 tsp cornflour
zest and juice 2 large lemons
2 tbsp maple syrup
2 tbsp gluten free soy sauce
2 tsp sesame seeds
Cooked rice noodles or rice, to serve
cooked greens (such as pak choi), to serve
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.
Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the maple syrup, gluten free soy and sesame seeds and mix again.
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 rice noodles or rice, and veg, with the extra sauce poured over the top
Recipe adapted from: Good Food