Sticky Chinese chicken traybake

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!

Very tasty. I substituted sweet chilli sauce for the honey to give it more of a kick.

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

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.

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

I marinated meat overnight, it turned out very tasty with ginger infused rice! :)

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.

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!

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!!

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!!!