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Sticky Chinese five-spice chicken traybake

Sticky Chinese chicken traybake

Sticky Chinese five-spice chicken traybake

Name: Sticky Chinese five-spice chicken traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 chicken thighs skin on and bone in; 4 tbsp hoisin sauce; 2 tsp sesame oil; 2 tbsp clear honey; 1 ½ tsp Chinese five-spice powder; thumb-sized knob of ginger grated; 2 garlic cloves grated; bunch spring onions chopped; 50g cashew nuts, toasted; cooked brown rice to serve

Emily Kydd

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

plus marinating

A star rating of 4.7 out of 5.275 ratingsRate

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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

Dairy-free

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

8 chicken thighs

skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger

grated
2 garlic cloves

grated
bunch spring onions

chopped
50g cashew

nuts, toasted
cooked brown rice

to serve

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Nutrition: per serving

kcal450
fat27g
saturates7g
carbs19g
sugars14g
fibre2g
protein32g

high
salt1g

Method

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 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
step 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.

Recipe from Good Food magazine, December 2014

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A star rating of 4.7 out of 5.275 ratings

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