Sticky Chinese chicken traybake

Sticky Chinese chicken traybake

By Emily Kydd
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(15 ratings)
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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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JenT3
14th Aug, 2017
5.05
I don't usually comment but had to sign up for this! Such an easy recipe with the most delicious flavours! I make this all the time now as the whole family including my 4 year old loves it. Used all the ingredients they work perfect together the smell when mixed is lovely! Served with broccoli. Is great the next day as a lunch for the other half at work. Definitely recommend!
sfolega
13th Mar, 2017
5.05
This was absolutely delicious & use will definitely be making again! I left out the cashews & I used chicken breast instead of thighs. I wrapped the chicken in smoked streaky bacon. Cooked for about 15 minutes longer than it said so the sauce went all sticky & dark. So yummy!
alypaly18
6th Nov, 2016
5.05
Delicious! And very easy, will certainly make again
Cpcheeky
25th Oct, 2016
5.05
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!!
Twinklebum99
13th Sep, 2016
5.05
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
chloebo98
12th Jul, 2016
5.05
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!
emx05
16th Jun, 2016
5.05
So so good and so easy to make. Definitely one to make again! Have with the rice and also green vegetables.
LadyBones
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
5.05
Delicious & easy- omitted cashew nuts as my daughter has a nut allergy, but put sliced peppers in instead. Definitely will made this again!
rubycatruby
7th Feb, 2015
5.05
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!
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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