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Sticky Baked Hoisin Chicken Thighs

Sticky Baked Hoisin Chicken Thighs

with Basmati Rice, Roasted Broccoli and Red Onion

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This Sticky Baked Hoisin Chicken Thighs is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Red Onion

½ unit(s)


96 grams

Hoisin Sauce


150 grams

Basmati Rice

4 unit(s)

Chicken Thigh

15 grams

Sesame Seeds


Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3407 kJ
Energy (kcal)814 kcal
Fat30.0 g
of which saturates8.0 g
Carbohydrate87 g
of which sugars21.0 g
Protein48 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Small Bowl
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into 8 wedges. Cut the broccoli into florets (like small trees). Halve any large florets. In a small bowl, mix the hoisin sauce with the garlic, then set aside.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium. 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).


Pop the chicken, broccoli and red onion onto a large baking tray. Drizzle with oil, season with salt and pepper then toss the veg to coat. When the oven is hot, roast on the middle shelf until the chicken is cooked through and veg is tender, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, heat a medium frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.


Just before the chicken is ready, return your (now empty) frying pan to medium heat and pour in the hoisin mix and water for the sauce (see ingredients for amount). Bring to a simmer and allow to bubble away until slightly thickened, 2-3 mins. When the chicken is cooked, transfer the thighs to the frying pan and turn to coat in the sauce until glossy, 1-2 mins. TIP: Add a splash of water if it's a little dry.


When everything is ready, fluff up the rice with a fork and divide between your plates. Top with the glazed chicken thighs, roasted onion and broccoli. Spoon over the remaining hoisin sauce from the pan and scatter over the toasted sesame seeds to finish. Enjoy!