Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

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(95 ratings)

Prep: 10 mins Cook: 40 mins plus marinating


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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  • 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



    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



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

  • cooked brown rice, to serve


  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, questions and tips

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22nd Jan, 2020
I make this regularly as the whole family loves it. This time I used skinless thighs as it can be a bit greasy for my taste. I double the sauce and add a good glug of soy sauce for flavour (and makes more sauce) Sometimes add chilli but it doesn't need it. Covered with foil until last 10 mins. Served with vegetable egg fried rice.
4th Nov, 2019
This recipe was so easy to make and tasted amazing even though I made quite a few adaptions. I had reservations as I thought the distinct flavour of 5 spice would be too overpowering for chicken as I’ve only ever used for richer pork or duck but it worked beautifully and though I made enough to do lunches the next day it tasted so good we ate the whole lot! I made this the night before a long holiday to use up ingredients and didn’t want to buy anything new. I made the marinade the night before and poured over frozen chicken in a Tupperware box and left it in the fridge overnight to defrost and marinade all in one. Used skinless, boneless thighs, had no hoisin so used a glug of oyster sauce and some soy sauce instead. While the chicken cooked I had a separate pan of chopped orange peppers and green beans roasting on the lower oven shelf, all came together at the same time. Served with steamed rice. Heated the rest of marinade as a sauce and sprinkled toasted sesame seeds at the end instead of cashews. Will be a regular dish in my home now!
26th Oct, 2019
My 13yr old made this for us for tea. It was the nicest meal we've had for a long time! 10 out of 10. Better than many take aways!!
25th Oct, 2019
Made as per recipe and added some dried chilli flakes, marinaded for 2 hours and cooked for 50 mins. Absolutely delicious, (recipe will definitely be used again), we served with a homemade chow mein. Who needs takeaway!!!
lauras89's picture
20th Aug, 2019
Use Blue Dragon hoisin and at least double up the sauce. Quick and tasty!
mrsjroberts's picture
15th Jun, 2019
Great recipe to feed the family! I used a mixture of thighs, drums and breasts to appeal to all of our tastes and tripled the sauce (we love a lot of sauce!) which I simmered on the hob separately at the end to thicken. I served it with rice, broccoli and green beans and there were empty plates all round. Definitely a new family favourite!
9th Jun, 2019
I've only tasted the sauce as I am veggie, but made this for the family and they LOVED it!! It was such a hit, it's been made many times but extra sauce every time.... So simple to make, I love the fact that I can make it before I go to bed and then the following day when the crowd come in from work, they bang on the oven, boil up some rice and it's done and I don't have to rush home to make tea - leisure time at the gym for me - everyone's happy! :)
heatherjdw's picture
11th May, 2019
This can be a hit or a miss, depending on which brand of hoisin sauce that you use. Sharwoods, hoisin a big miss , it results in a dish with very little flavour. Which sadly is a waste of time, money and ingredients. Have made with blue dragon hoisin and dish is flavourful.
Snap Dragon's picture
Snap Dragon
6th Feb, 2019
"1. Heat oven to 200C/180C fan/gas 6... "... Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time." Probably best not to leave the oven on if you decide to marinate overnight. (Campaign Against Poorly Written Recipe Instructions.)
29th May, 2018
Beautiful recipe. My bf asks for this to be on the weekly menu a lot! We use boneless and skinless chicken thighs and it comes out great. I also add green beans/asparagus about 10 mins from the end too :)


Sukhneet khanna's picture
Sukhneet khanna
6th Mar, 2019
Can I go for boneless breasts pieces of chicken instead of thigh pieces?
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Yes you can use chicken breast. We'd suggest not slashing the skin and cooking for 20 - 25 mins until cooked through.
24th Feb, 2019
Can I ask if the nutrition information for this includes the brown rice? Thanks
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Our nutritional information does not include items listed either as 'to serve' or 'optional'.
13th May, 2017
If i increase the chicken thighs from 8 to 12 do I have to increase the cooking time? stupid question perhaps but i dont want to poison people
goodfoodteam's picture
22nd May, 2017
Thanks for your question. No, you don't need to increase the cooking time but you may want to increase the amount of marinade to make sure you have enough to coat the chicken. Enjoy!
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