Name: Sticky Chinese Chicken Tray Bake
Cook time: 170 min
Total time: 170 min
Yield: 4
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 ginger grated; 2 garlic cloves, grated; bunch spring onions chopped; 50 g cashew nuts, toasted; cooked brown rice, to serve

Sticky Chinese Chicken Tray Bake

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal.

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Serves 4

Cook

2H 50M

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal.

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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 ginger grated

2 garlic cloves, grated

bunch spring onions chopped

50 g cashew nuts, toasted

cooked brown rice, to serve

Method

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.

2.Heat oven to 200C/180C fan. Roast, skin-side up, for 35 mins, basting at least once.

3.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.

Hannah Oakshott