Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

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(107 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, questions and tips

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SamP mum of 3
10th Jul, 2020
5.05
Whole family loved this, will definitely be a regular dish for us from now on. I doubled up on the sauce as some people suggested and used thighs with no skin as that is what i had, although it was still lovely and moist. I served it with some jasmine rice, baby corn and mangetout. Delicious!
gangajay
24th May, 2020
5.05
Very tasty. I substituted sweet chilli sauce for the honey to give it more of a kick.
Sashabell10
23rd May, 2020
5.05
Another lockdown cooking session with my son age 11. So simple and delicious. Made with skinned boneless thighs and served with jasmine rice. Will be making again soon with a little extra marinade for a sauce to serve
Samantha Guyan's picture
Samantha Guyan
12th May, 2020
5.05
This was amazing! You will not be disappointed if you try it! I cooked the chicken a little longer as it’s recommended to cook thighs for at least 45 minutes. They don’t go dry like breasts do so no harm done. I have had food poisoning from undercooked thighs before. So I cooked for 50 minutes to be safe. It tasted great.
Naomi9642
17th Apr, 2020
This is my FAVOURITE meal I’ve cooked in a long time and I cook a lot! Even my really fussy 7 year old loved it! Can see this being a weekly thing in our house... we used egg fried rice
Dana Krumina's picture
Dana Krumina
10th Apr, 2020
5.05
I marinated meat overnight, it turned out very tasty with ginger infused rice! :)
lezla
22nd Jan, 2020
5.05
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.
catttt
4th Nov, 2019
5.05
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!
Sparks13
26th Oct, 2019
5.05
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!!
paulagroves
25th Oct, 2019
5.05
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!!!

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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
goodfoodteam
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.
Mrs0H
24th Feb, 2019
Can I ask if the nutrition information for this includes the brown rice? Thanks
goodfoodteam's picture
goodfoodteam
7th Mar, 2019
Thanks for your question. Our nutritional information does not include items listed either as 'to serve' or 'optional'.
metalicnat
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
goodfoodteam
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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