Sticky teriyaki chicken traybake

Prep

10m

Cook

40m

Est. Cost per Serve

$5.28

Difficulty

Sticky, easy and utterly yum! This no-fuss teriyaki chicken traybake is the perfect solution for a flavourful weeknight dinner.

Double duty: Chop and heat reserved chicken, then toss it through noodles with any leftover vegetables and herbs for a second meal.

Place chicken in a large shallow bowl. Whisk 1 tbs oil, kecap manis, sweet chilli sauce and garlic in a jug. Pour over chicken and toss to coat. Cover and refrigerate for 30 minutes.
Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease and line 2 large baking trays with baking paper. Cut onion into wedges.
Drain chicken, reserving marinade. Place chicken and onion on prepared trays. Bake, brushing with reserved marinade occasionally, for 25–30 minutes or until brown and slightly sticky.
Add beans and Broccolini® to tray. Drizzle with remaining oil. Bake for a further 5–8 minutes or until Broccolini® is tender. Reserve half of the chicken (see tip). Transfer remaining chicken, beans, Broccolini® and onion to a platter. Sprinkle with sesame seeds. Season with freshly ground black pepper. Serve with rice.