Hoisin Peanut Chicken

Serves 6
Time 40 minutes


6 chicken thighs, bone-in, skin on 

1 x 210ml bottle hoisin sauce

½ cup soy sauce

1 thumb ginger, peeled and cut into matchsticks 

1 bunch coriander 

4 spring onions

10 button mushrooms, halved 

1 red onion, cut into thick wedges 

1 red capsicum, cut into thick slices 

½ cup peanuts 

Pinch salt



1 cup peas (thawed if frozen)

¼ cup fried shallots 

1 spring onion, finely sliced

1 sprig of coriander, leaves picked


Basmati rice, to serve


Preheat the oven to 200°C. 

Coat chicken in hoisin sauce and soy. Place on a lined baking tray skin side up. Add ginger, coriander, spring onion, mushrooms, onion, peanuts, salt and pepper. 

Bake for 25 minutes. 

Remove from the oven, stir through peas, they will warm through with the residual heat. Top with fried shallots, spring onion and coriander. Serve over a bed of basmati rice.