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Hoisin Sticky Baked Chicken Thighs CHAT

with Roasted Broccoli and Red Onion
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
498 kcal
Protein
: 
51.2g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

15 grams

Sesame Seeds

25 grams

Hoisin Sauce

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

30 grams

Honey

½ unit(s)

Broccoli

1 unit(s)

Garlic Clove

4 unit(s)

British Chicken Thighs

1 unit(s)

Red Onion

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)2085 kJ
Energy (kcal)498 kcal
Fat26.9 g
of which saturates7.7 g
Carbohydrate20.9 g
of which sugars17.1 g
Dietary Fibre4.7 g
Protein51.2 g
Salt2.5 g
Potassium263.9 mg
Calcium47.9 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Medium Saucepan
•Pan
•Plate

Instructions

Get prepped
1

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. Chop the broccoli into florets (like small trees!) halving any larger ones.

In a small bowl mix the hoisin sauce with the soy sauce, honey and garlic.

Cook the chicken
2

Pop the chicken, red onion 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 30 mins on the middle shelf of your oven.

Cook the rice
3


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).

Cook the broccoli
4

Once the chicken has been cooking for 15 mins, add the broccoli florets to the baking tray and mix them into the chicken and onions. Return to the oven 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.

Finish up
5

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. Whilst the chicken and broccoli cooks, have a quick tidy up. 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.

Serve
6

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!

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