Hoisin Sticky Baked Chicken Thighs
with Roasted Broccoli and Red Onion
Sticky, zesty and rich with umami flavour, our hoisin sticky baked chicken thighs are just the thing when you’re after a no-frills dinner but still want maximum flavour. Simply pop in the ingredients in a roasting tray for the ultimate time-saving recipe!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
15
Sesame Seeds
200
Broccoli Florets
50
Hoisin Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
4
Chicken Thighs
1
Red Onion
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Heat your oven to 200C. Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into 8 wedges. Halve any larger broccoli florets. In a small bowl mix the hoisin sauce with the soy sauce and garlic.
Pop the chicken and half the hoisin mixture into a high sided roasting tin with a drizzle of oil. Mix well to make sure everything is coated. IMPORTANT: Wash your hands after handling raw meat. Roast for 10 mins on the middle shelf of your oven.
Meanwhile pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Once the chicken has been cooking for 10 mins, add the broccoli florets and red onion to the baking tray and mix them into the chicken. Return to the oven and roast until the broccoli is just tender and slightly browned on the edges and the chicken is cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, heat a small frying pan over medium heat. Add the sesame seeds (no oil) and cook until golden, stirring regularly, 2-3 mins.Remove from the pan and set aside. Just before the chicken is ready, add the remaining sauce mixture to the frying pan and simmer for 1 min, until thickened slightly. Add a splash of water to loosen if you like.
Fluff up the rice with a fork and divide between plates. Serve with the chicken, onion and broccoli on top, pouring over any juices from the roasting tin. Reheat the sauce if needed then spoon over the sauce and scatter over the toasted sesame seeds. Enjoy!
