Sticky Chinese five-spice chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 8 chicken thighsskin 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 gingergrated
- 2 garlic clovesgrated
- bunch spring onionschopped
- 50g cashewnuts, toasted
- cooked brown riceto serve
Nutrition: per serving
- kcal450
- fat27g
- saturates7g
- carbs19g
- sugars14g
- fibre2g
- protein32ghigh
- 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.
