Ingredients
Method
- 4 Skinless / boneless chicken thighs (cut into bite size chunks)
- 1/2 Cucumber (sliced into long matchsticks)
- 4 Spring onions (diagonally sliced into long matchsticks)
- Hoisin dipping sauce (found in most supermarkets)
- 2 Tbsp Chinese 5 spice
- Tortilla wraps
- Olive oil
- Sesame oil
Method
- Pre-heat the oven to 200 / 180 fan. Remove the chicken from the fridge 20 minutes prior to cooking.
- Grab an oven proof tray , tin foil and prepare ingredients as per above.
- Place the chopped chicken thighs on an oven proof tray and sprinkle with Chinese 5 spice, drizzle with sesame oil and 2 Tbsp of hoisin sauce. Ensure the chicken is coated all over, then pop in the oven for 30 mins. During the cook, turn the chicken on a regular basis. Mid-cook crank up the heat to 220 / 200 fan. Chicken thighs won't dry out and we want a sticky, crispy glaze (monitor the thighs and leave in slightly longer if you prefer a crispier, sticky texture).
- 5 minutes before serving, wrap the tortillas in tin foil and pop in the oven to warm.
- Serve the chicken, wraps, hoisin dipping sauce and vegetables on a platter and share with the family!
30 Minutes