Sticky Chinese Chicken Traybake
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
-
50g Cashew, nuts, toasted 1x Sainsbury's Cashew Kernels 200g -
1.5 tsp Chinese Five Spice Powder 1x Sainsbury's Chinese 5 Spice -
2 tbsp Clear Honey 1x Sainsbury's Runny Honey 340g -
8 Chicken Thighs, skin on and bone in 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
2 tsp Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
220g Brown Rice, to serve 1x Ben's Original Classic Wholegrain Microwave Rice 220g -
4 tbsp Hoisin Sauce 1x Sainsbury’s Plum & Hoisin Stir Fry Sauce 175g -
2 Garlic Cloves, grated 1x Sainsbury's Garlic -
bunch Spring Onions, chopped 1x Sainsbury's Spring Onions Bunch 100g -
thumb-sized knob of Ginger, grated 1x Sainsbury's Ginger 100g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g