This simple sticky Chinese chicken recipe from Eat Well for Less is a quick crowd-pleaser that the whole family will love. Serve with freshly steamed rice and vegetables.
Each serving provides 441 kcal, 64g protein, 16g carbohydrate (of which 15g sugars), 13g fat (of which 3g saturates), 0.7g fibre and 2.3g salt.
- ½ tsp garlic granules2 tsp toasted sesame oil1 tsp mirin 1½ tbsp dark soy sauce1½ tbsp runny honeypinch dried red chilli flakes4 boneless chicken thighs, skin removed, halved4 spring onions, thinly sliced1-2 tsp sesame seeds1 lime, cut into wedges, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well.
Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around.
Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through.
Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over.