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Chinese Glazed Roast Chicken
with Ginger-Peanut Rice and Spicy Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ unit
Spatchcock Chicken
227 g
Bok Choy, chopped
¾ cup
Basmati Rice
30 g
Ginger
2 tsp
Honey
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Edamame
(Contains Soy)
¼ cup
Sweet Chili Sauce
28 g
Crispy Shallots
(Contains Soy)
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
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.
