Sticky Chinese Five-Spice Chicken Traybake
Sticky Chinese Five-Spice Chicken Traybake is a delightful, one-pan dish that marries tender chicken thighs with the aromatic depth of five-spice powder and soy sauce. This recipe transforms simple ingredients into a culinary masterpiece that’s perfect for weeknight dinners or entertaining. With its vibrant colors and rich flavors, each bite is a celebration of sweet, savory, and slightly spicy notes that will leave your guests raving about your cooking skills.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Chinese
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp five-spice powder
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 tbsp rice vinegar
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
Instructions
- Preheat oven to 400°F (200°C). Spray a large baking dish with nonstick cooking spray.
- Season chicken thighs with salt and pepper and arrange them in the baking dish.
- In a bowl, whisk together soy sauce, honey, five-spice powder, ginger, garlic, and rice vinegar until combined.
- Pour the marinade over the chicken, ensuring each piece is coated. Let marinate for at least 30 minutes.
- Add chopped carrots and bell peppers around the chicken in the baking dish.
- Bake for 35-40 minutes or until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Serve hot with steamed rice or noodles.
Nutrition
- Serving Size: 1 piece (approximately 6 oz)
- Calories: 330
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Keywords: For added flavor depth, marinate the chicken overnight. Swap chicken for tofu or seafood for a different twist. Experiment with seasonal veggies like zucchini or snap peas for variety.