Sticky Chicken Tray Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Chicken thighs
- 160 g Tenderstem broccoli
- 2 Pak choi (bok choy) (halved length ways)
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Runny honey
- 0.5 Lime (juice only)
- 2 Garlic clove (crushed)
- 30 g Fresh ginger (grated)
- 1 tbsp Chinese five spice
- 1 tbsp Sesame seeds
- 1 Red chilli (sliced)
- 3 Spring onion (Scallion) (sliced)
- 60 g Cashews
- 4 nests Dried wholewheat noodles (boiled and drained (optional))
Method
- Mix together 2 tbsp Sesame oil, 3 tbsp Soy sauce, 2 tbsp Runny honey, juice of 0.5 Lime, 2 Garlic clove, 30 g Fresh ginger and 1 tbsp Chinese five spice. This is the marinade.
- Put 8 Chicken thighs in a large bowl and cover with the marinade. Refrigerate for at least an hour.
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Put the marinated chicken on a baking sheet and add 2 Pak choi (bok choy) (halved) and 160 g Tenderstem broccoli. Pour the marinade from the bowl over everything.
- Bake in the oven for 30 minutes or until the chicken is cooked through. Baste halfway through.
- Cook 4 nests Dried wholewheat noodles according to the packet instructions.
- Add the cooked noodles to the tray and top with 3 Spring onion (Scallion), 1 Red chilli, 60 g Cashews and 1 tbsp Sesame seeds.