Sticky Chinese chicken traybake
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
- plus marinating
- Serves 4
- Easy
Nutrition per serving
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Calories 450
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Carbohydrates 19
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Saturated Fat 7
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Sugar 14
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Protein 32
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Fat 27
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Fiber 2
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Salt 1
Ingredients
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8 chicken thighs, skin on and bone in
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4 tbsp hoisin sauce
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2 tsp sesame oil
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2 tbsp clear honey
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1½ tsp Chinese five-spice powder
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thumb-sized knob of ginger, grated
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2 garlic cloves, grated
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bunch spring onions, chopped
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50g cashews nuts, toasted
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cooked brown rice, to serve
Method
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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.
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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.