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Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

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A star rating of 4.7 out of 5.154 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
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
  • 1 ½ tsp Chinese five-spice powder
  • thumb-sized knob of ginger, grated
  • 2 garlic cloves, grated
  • bunch spring onions, chopped
  • 50g cashew nuts, toasted
  • cooked brown rice, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

A star rating of 4.7 out of 5.154 ratings
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