Sticky Five-Spice Chicken
Ingredients
- 8 Chicken thighs (Skin on and bone in (or not, your choice))
- 4 tablespoons Hoisin sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Clear honey
- 1.5 teaspoon Chinese five-spice powder
- 1 tablespoon Ginger (Grated)
- 2 Garlic Cloves (Grated or Crushed)
- 8 Spring Onions (Sliced)
- 50 grams Salted Peanuts
Instructions
- Put the chicken thighs in a suitable roasting dish and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger and garlic. Season with salt and pepper, pour over the chicken and toss to coat then cover with clingfilm and pop in the fridge to marinate for 2 hours, or overnight if you have time.
- When ready to cook, put the cook & crisp tray in the bottom position, add the chicken dish and set the Speedi to Bake/Roast at 200°c for 30 minutes, turning the chicken at least once and covering with foil or a silicone mat if it starts to brown too much. Stir through the peanuts and sprinkle the spring onions over the chicken then cook for a further 5 minutes, same setting and temperature.
- Divide your microwaved rice between 4 bowls, top with the chicken, spoon over some of the sauce, peanuts and spring onions, sprinkle with sesame seeds and tuck in!
