
Sticky Chinese Chicken Traybake
Serves 4 adults (or a family with several kids)
5-10 minutes prep time
40 minutes in the oven
INGREDIENTS
- Chicken thighs (8 – recipe says skin on & bone in but I usually use skinless thigh fillets as the kids prefer them)
- Hoisin sauce (4 tbsp)
- Sesame oil (2 tsp)
- Clear honey (2 tbsp)
- Chinese 5 spice powder (1.5 tsp)
- Ginger (thumb sized knob, grated)
- Garlic (2 cloves, grated)
- Spring onions (bunch, chopped)
- Cashew nuts (50g, toasted)
- Cooked brown rice (I use a microwave packet for ease!)
Optional additional veg:
- Pak choi
- Broccoli
- Mangetout
- Sugar snap peas
- Peppers
- Mini corn
METHOD
- Heat oven to 200 / 180 fan / gas mark 6
- Arrange chicken thighs in large roasting tin and slash the skin 2-3 times on each thigh
- Mix together the hoisin, sesame oil, honey, five spice, ginger, garlic & some seasoning
- Pour this over the chicken and toss to coat (optional – if you want to prep this in advance either to save time on the day or for extra flavour, you can marinade the chicken for 2 hours or overnight if you have time, but this is not essential)
- Roast, skin side up, for 35 minutes, basting at least once
- Stir through the toasted cashew nuts and sprinkle over the spring onions. Return to oven for 5 minutes
- Serve with brown rice and whatever veg you want. We usually have it with pak choi and sugar snap peas.