Sweet chilli chicken traybake
Serves: 4, easily halved
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Sweet chilli chicken traybake
Pak choi is used often in Asian cuisine, but other veg work with this chicken recipe too, such as Tenderstem broccoli or asparagus spears
Serves: 4, easily halved
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
448Kcal
Fat
13gr
Saturates
3gr
Carbs
41gr
Sugars
18gr
Fibre
8gr
Protein
48gr
Salt
2.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 3tbspsoysauce ortamari- use tamari for gluten free
- 4tbspsweetchillisauce
- 20grootginger,finelychoppedorgrated
- 8chickenthighfillets
- 2x200gpackspakchoi,quartered
- 1bunchspringonions,trimmed
- 1tbspsesameoil
- 1tbspsesameseeds
- 2x250gpouchespre-cookedbrownrice
Step by step
- Line your largest shallow oven tray with foil and put in the oven before preheating it to 220°C, fan 200°C, gas 7.
- Meanwhile, mix together the soy, sweet chilli sauce and ginger in a large bowl. Add the chicken and toss to coat. Arrange the chicken on the preheated tray, reserving the sauce, and roast for 15 minutes.
- Toss the pak choi and spring onions in the sesame oil. Push the chicken to one end of the oven tray, add the veg and baste everything with the sauce. Scatter with the sesame seeds and roast for 10 minutes or until everything is cooked through.
- Heat the rice according to pack instructions and serve with the traybake, with any sauce from the tray drizzled over.
