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Sticky Chicken Tray Bake next to a plate of chicken and noodles.
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4.83 from 23 votes

Sticky Chicken Tray Bake

No fuss, but full of flavour, this Sticky Chicken Tray Bake couldn't be easier. All done in one pan with a simple, yet delicious marinade.
Prep Time5 mins
Cook Time30 mins
Marinating time1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Asian
Allergen: Gluten, Meat, Nuts, Sesame, Soya
Servings: 4 servings
Calories: 505kcal
Author: Dannii

Equipment

  • large baking sheet

Ingredients

Chicken:

  • 8 chicken thighs
  • 160 g tenderstem broccoli
  • 2 pak choi (bok choy) halved length ways

Marinade:

  • 2 tablespoon sesame oil
  • 3 tablespoon soy sauce
  • 2 tablespoon runny honey
  • 0.5 lime juice only
  • 2 garlic cloves crushed
  • 30 g fresh ginger grated
  • 1 tablespoon Chinese five spice

To Serve:

  • 1 tablespoon sesame seeds
  • 1 red chilli sliced
  • 3 spring onions (scallions) sliced
  • 60 g cashew nuts
  • 4 nests wholewheat noodles boiled and drained (optional)
UK Metric Measures - US Customary Measures

Instructions

  • Mix all the marinade ingredients together.
  • Put the chicken in a large bowl and cover with the marinade. Refrigerate for at least an hour.
  • Put the marinated chicken on a baking sheet and add the bok choy halves and tenderstem broccoli. Pour the marinade from the bowl over everything.
  • Bake in a preheated oven at 200°C/400°F/Gas 6 for 30 minutes or until the chicken is cooked through. Baste halfway through.
  • Add the cooked noodles to the tray and top with sliced spring onions (scallions), red chillies and sesame seeds.

Video

Notes

  • If you don't have honey, then you can swap it for maple syrup.
  • If you want to add some spice to the marinade, then add a pinch of red chilli flakes or some cayenne. We also like to add a little bit or Sriracha to it.
  • We used chicken thighs, however you could use chicken drumsticks instead.
  • You can swap the tenderstem and (pak choi) bok choy for spring greens. You could also add some diced mushrooms, courgette and aubergine.
  • We served ours with noodles, but you could swap it for rice and still add to the pan. Or, serve the chicken on top of mashed potatoes or couscous.

Nutrition

Serving: 1portion | Calories: 505kcal | Carbohydrates: 32g | Protein: 57g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 1248mg | Potassium: 1994mg | Fiber: 7g | Sugar: 16g | Vitamin A: 19266IU | Vitamin C: 246mg | Calcium: 534mg | Iron: 8mg