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Sticky Chinese chicken traybake

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

  • Prep: 10 mins
    Cook: 40 mins
    plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 450
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 14
  • Protein 32
  • Fat 27
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 450
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 14
  • Protein 32
  • Fat 27
  • Fibre 2
  • Salt 1

Ingredients

  • 8 chicken thighs, skin on and bone in
  • 4 tbsp hoisin sauce
  • 2 tsp sesame oil
  • 2 tbsp clear honey
  • 1½ tsp Chinese five-spice powder
  • thumb-sized knob of ginger, grated
  • 2 garlic cloves, grated
  • bunch spring onions, chopped
  • 50g cashews nuts, toasted
  • cooked brown rice, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.

  2. Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

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