Sticky Five-Spice Chicken

Name: Sticky Five-Spice Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 Chicken Thighs; 4 tbsp Hoisin Sauce; 2 tsp Sesame Oil; 2 tbsp Clear Honey; 1.5 tsp Chinese Five-spice Powder; 1 tbsp Ginger; 2 Garlic Cloves; 8 Spring Onions; 50 g Salted Peanuts

Print Recipe

Sticky Five-Spice Chicken

Author: Nick Jolliffe Cooking Method: Ninja Speedi Cuisine: Asian Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 200 °C Servings: 4

Ingredients

Scale

8 Chicken Thighs (Skin on and bone in (or not, your choice))

4 tbsp Hoisin Sauce

2 tsp Sesame Oil

2 tbsp Clear Honey

1.5 tsp Chinese Five-spice Powder

1 tbsp Ginger (Grated)

2 Garlic Cloves (Grated or Crushed)

8 Spring Onions (Sliced)

50 g 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!