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

1. Heat oven to 200 / 180 fan / gas mark 6
2. Arrange chicken thighs in large roasting tin and slash the skin 2-3 times on each thigh
3. Mix together the hoisin, sesame oil, honey, five spice, ginger, garlic & some seasoning
4. 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)
5. Roast, skin side up, for 35 minutes, basting at least once
6. Stir through the toasted cashew nuts and sprinkle over the spring onions. Return to oven for 5 minutes
7. Serve with brown rice and whatever veg you want. We usually have it with pak choi and sugar snap peas.