Five Spiced Chicken
Five Spice Chicken
Prep time: 10 mins (+marination time) Cook time: 15 mins Total time: 25 mins Portions: 4 Ingredients: 9
INGREDIENTS
4 boneless chicken thighs with skin on
3 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely grated
2 tsp Chinese Five Spice (or grind up your own in a blender or pestle and mortar; star anise, cinnamon powder, cloves, fennel seeds, Sichuan peppercorns)
400g Tender stem broccoli
400g Cauliflower rice (fried in soy sauce)
BASTING SAUCE
1 tbsp honey (optional, avoid if sugar free)
1 tbsp dark soy sauce
DIRECTIONS
In a large bowl, combine the hoisin, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours ideally overnight.
Preheat oven to 180°C/356°F.
Drizzle roasting tin with olive oil and cook in the oven for 10 minutes.
While the chicken is cooking, steam the tender stem broccoli in a steamer.
Mix the basting sauce ingredients together in a small bowl.
Remove the chicken from the oven and brush the tops with the basting sauce. Place back into the oven to cook for a further 5 minutes, or until cooked through.
Serve with steamed broccoli and cauliflower rice - yummy!