One of those recipes that once tried, you’ll turn to time and time again. The sauce is wonderful spooned over rice, too. If your sauce is still thin after roasting, strain into a pan and bubble over the hob and heat for a few mins to thicken.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
453
Ingredients
8 skin-on chicken pieces, we used thighs and drumsticks
6 baby pak choi
2 tsp. sesame seeds
3 spring onions, finely sliced
For the sauce
1 Tbsp. vegetable oil
4 Tbsp. soy sauce
2 Tbsp. hoisin sauce
3 Tbsp. sweet chilli sauce
3 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and finely grated
finely grated zest and juice 1 lime
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix the sauce ingredients in a large roasting tin or ovenproof serving dish. Add the chicken and turn to coat in the sauce. Roast for 15min.
Step 2Meanwhile, slice the leafy tops off the pak choi and set aside. Slice the cores in 1/2 lengthways.
Step 3Carefully remove the tin/dish from the oven and add the pak choi cores to the tin/dish, turning to coat in the sauce. Spoon the sauce over the chicken pieces. Return to the oven for 15min.
Step 4Nestle the pak choi leaves into the tin/dish, spooning over the sauce, then return to the oven for 5min, until wilted and the chicken is cooked through and glossy. Sprinkle over the sesame seeds and spring onions and serve with rice.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
