Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

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(11 ratings)

Prep: 10 mins Cook: 40 mins plus marinating

Easy

Serves 4
Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Nutrition and extra info

Nutrition: per serving

  • kcal450
  • fat27g
  • saturates7g
  • carbs19g
  • sugars14g
  • fibre2g
  • protein32g
  • salt1g
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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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, grated
  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g cashew nuts, toasted
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 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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Comments (8)

alypaly18's picture
5

Delicious! And very easy, will certainly make again

Cpcheeky's picture
5

Tried this for the first time tonight. Left it to marinade last night, didn't put the cashew nuts in and used normal onions instead of spring onions as I don't like either. It was lovely, so much flavour! Would definitely recommend!!

lurvlyloz's picture
5

Really enjoyed this one. Simple tasty and good flavours.

I don't eat nuts and we didn't have spring onion do added a green pepper. Served with brown rice.

Will definitely become a firm favourite

chloebo98's picture
5

This was delicious, I added a bit more honey and I didn't have hoisin sauce so I used dark soy sauce, I let it marinade for a few hours and when I was about to put it into the oven I sprinkled a tiny bit of golden caster sugar on top. I didn't add the cashew nuts as I don't like them but it was fine without. I served this with honey roasted new potatoes, parsnips and baby corn and they complemented the chicken lovely. Will deffintly make again!

emx05's picture
5

So so good and so easy to make. Definitely one to make again! Have with the rice and also green vegetables.

LadyBones's picture

Really yummy and really easy! I added chunky peppers which added to the sweetness and made this a real treat :)

Super mini-mum's picture
5

Delicious & easy- omitted cashew nuts as my daughter has a nut allergy, but put sliced peppers in instead. Definitely will made this again!

rubycatruby's picture
5

Absolutely delicious and so easy. The whole family loved it. I have made since but removing the skin and then shredding the chicken and using as lunch wraps for the children for school lunches with some shredded iceberg lettuce. A definite hit all round!

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