Directions
- 1Marinate chicken thighs with soy sauce, honey, and five-spice. Season with salt and pepper.
- 2Add sliced onions, bell peppers, sugar snap peas, minced garlic, and ginger to a baking tray.
- 3Place marinated chicken on top of vegetables.
- 4Cook at 180°C for 45 minutes.
- 5Garnish with sesame seeds, lime wedges, fresh coriander, and a drizzle of hoisin sauce.
- 6Serve on a bed of fluffy white rice.
Ingredients
- 8 small chicken thighs
- 5 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp five-spice
- 5 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 large onion, sliced
- 3 mixed bell peppers, sliced
- 1 red chili, sliced
- 200 g sugar snap peas
- 1 tbsp sesame seeds
- 1 lime
- 1 handful fresh coriander
- 1 drizzle hoisin sauce
- 1 fluffy white rice
Equipment
baking traybowloven
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