Sticky Chicken Traybake Recipes

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STICKY CHINESE CHICKEN TRAYBAKE



Sticky Chinese chicken traybake image

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

Provided by Emily Kydd

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

STICKY CHICKEN TRAYBAKE



Sticky Chicken Traybake image

This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry Recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers.

Provided by Eb Gargano

Categories     Main Course

Time 35m

Number Of Ingredients 11

600 g skinless, boneless chicken thigh fillets
3 red peppers (cut into large chunks)
4 tablespoons dark soy sauce ((or gluten free tamari))
2 tablespoons sesame oil
3 tablespoons runny honey
Juice of half a lime ((cut the remainder into wedges for garnish))
4 cm ginger (grated)
1 teaspoon chilli flakes
½ teaspoon salt
2 tablespoons fresh coriander (cilantro) (roughly chopped)
Jasmine or basmati rice to serve

Steps:

  • Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
  • Place the chicken thigh fillets and chopped peppers in a large oven tray.
  • Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
  • Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
  • Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
  • After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges.

Nutrition Facts : Calories 328 kcal, Carbohydrate 19 g, Protein 31 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 1442 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

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