Chinese Glazed Roast Chicken

Chinese Glazed Roast Chicken

with Ginger-Peanut Rice and Spicy Sauce

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Spatchcock Chicken

227 g

Baby Bok Choy

¾ cup

Basmati Rice

30 g


2 tsp


1 tbsp

Soy Sauce

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

113 g



¼ cup

Sweet Chili Sauce

28 g

Crispy Shallots


28 g

Peanuts, chopped


Not included in your delivery

3 tbsp


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
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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).**


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


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.


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.


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.


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.