Sticky Chinese chicken traybake

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

  • Calories 450
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 14
  • Protein 32
  • Fat 27
  • Fiber 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.