topBanner
Chinese Glazed Roast Chicken

Chinese Glazed Roast Chicken

with Ginger-Peanut Rice and Spicy Sauce

Special
Read more

Succulent roast chicken lacquered in a glaze reminiscent of Chinese BBQ. Drizzle the sweet and spicy sauce over everything! Crunchy peanut rice brings this whole dish together for a winner winner chicken dinner!

Allergens:Soy/SojaWheat/BléSulphites/SulfitePeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

227 g

Baby Bok Choy

¾ cup

Basmati Rice

30 g

Ginger

2 tsp

Honey

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Edamame

(ContainsSoy/Soja)

¼ cup

Sweet Chili Sauce

28 g

Crispy Shallots

(ContainsSoy/Soja)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1110 kcal
Fat53 g
Saturated Fat11 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber6 g
Protein51 g
Cholesterol125 mg
Sodium1090 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat oven to 450°F. Wash and dry all produce. Stir honey with half the soy sauce in a small bowl. Pat chicken dry with paper towels, then place in a 9x13-inch baking dish. Season with salt and pepper. Brush with honey mixture, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in middle of the oven until golden-brown, 20 min. Cover with foil and continue roasting, until cooked through, 8-10 min (10-15 min for 4ppl).**

2

Peel, then mince or grate ginger. Stir together sweet chili sauce and remaining soy sauce in another small bowl.

3

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4ppl), cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

4

Heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

5

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then bok choy, edamame and remaining ginger. Cook, stirring together, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat. Cover to keep warm.

6

Carve chicken. Stir any drippings from roasting pan into the small bowl with sauce. Fluff rice with a fork. Stir in half the peanuts. Season with salt. Divide rice, chicken and veggies between plates. Drizzle over spicy sauce. Sprinkle with remaining peanuts and crispy shallots.