Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

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(11 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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6th Nov, 2016
Delicious! And very easy, will certainly make again
25th Oct, 2016
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!!
13th Sep, 2016
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
12th Jul, 2016
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!
16th Jun, 2016
So so good and so easy to make. Definitely one to make again! Have with the rice and also green vegetables.
6th Feb, 2016
Really yummy and really easy! I added chunky peppers which added to the sweetness and made this a real treat :)
Super mini-mum
17th Feb, 2015
Delicious & easy- omitted cashew nuts as my daughter has a nut allergy, but put sliced peppers in instead. Definitely will made this again!
7th Feb, 2015
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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