Sticky Chinese Chicken Traybake
10m
prep time
50m
total time
Easy
level
11
ingredients
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Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Method
Based on 4 servings, adjust as needed.
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 hours, or overnight, if you have time.
Step 2
Roast, skin-side up, for 35 mins, basting at least once.
Step 3
After 35 minutes, 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, cooked according to packet instructions.
- Ingredients
- Based on 4 servings
-
2 tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml -
2 tbsp Clear Honey 1 x Sainsbury's Runny Honey 340g -
bunch Spring Onions, chopped 1 x Sainsbury's Spring Onions Bunch 100g -
thumb-sized knob of Ginger, grated 1 x Sainsbury's Ginger 100g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
8 Chicken Thighs, skin on and bone in 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs -
4 tbsp Hoisin Sauce 1 x Sainsbury's Plum & Hoisin Stir Fry Sauce 175g -
220g Brown Rice, to serve 1 x Ben's Original Classic Wholegrain Microwave Rice 220g -
2 Garlic Cloves, grated 1 x Sainsbury's Garlic -
50g Cashew, nuts, toasted 1 x Sainsbury's Cashew Kernels 200g -
1.5 tsp Chinese Five Spice Powder 1 x Sainsbury's Chinese 5 Spice
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