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Chicken, soy & ginger traybake
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This simple supper dish, packed with oriental flavours, is quick and
easy to prepare. Try making it with chicken drumsticks or breast fillets, or even pork chops. For a non-spicy version, simply remove the chilli. The meat is also delicious served cold, shredded into a salad
1 tbsp toasted sesame oil
1 tbsp honey
¼-½ tsp Bart Chilli Flakes, to taste
140g pack Waitrose Soy & Ginger Sauce
800g pack essential Waitrose British Chicken Thighs, scored
1 whole Waitrose Chinese Leaf Lettuce
1 tsp Bart Chinese Five Spice
150ml hot chicken stock
75g cashew nuts
125g Waitrose Trimmed Salad Onions, cut into 4cm pieces
Cooked jasmine rice, to serve
1 Mix together the oil, honey, chilli flakes and soy and ginger sauce in a large bowl. Add the chicken and stir to coat evenly. Marinate for at least 1 hour in the fridge.
2 Preheat the oven to 200°C, gas mark 6. Cut the Chinese leaf lengthways into 4, and place in a shallow serving dish, cut side up. Mix the five spice with the stock and pour over the leaves. Cover with foil. Transfer the chicken and marinade to a roasting tin and place in the top of the oven with the Chinese leaf on the shelf below. Cook for 25 minutes.
3 Add the cashews and salad onions to the chicken, and cook for a further 5 minutes, or until the chicken is cooked through with no pink meat. Serve with the Chinese leaf and some hot jasmine rice.
Typical values per serving:
excluding jasmine rice to serve
This recipe was first published in Thu Feb 15 09:44:00 GMT 2018.