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Asian Roasted Chicken
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Yield: 4 servings (serving size: about 3 ounces chicken and about 1 1/2 tablespoons sauce)
Source: Cooking Light Magazine October 2000
Comments from a TX Kitchen: I reduced the marinate to add to the drippings and then thickened slightly w/ cornststarch. Great flavor, though mild because I did not marinate long enough. I served this w/ saffron
rice and stir-fried zucchini and onions with hoisen and red pepper flakes.
INGREDIENTS:
1- (3-pound) broiler-fryer chicken
1/4 cup low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon dark sesame oil
1/2 cup (2-inch) sliced green onions
INSTRUCTIONS:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine soy sauce, ginger, garlic, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
- Preheat oven to 375°.
- Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 1 hour and 10 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.
- Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions.
NUTRITIONAL INFO:
H.U: 5 per serving
CALORIES 226 (33% from fat); FAT 8.4g (sat 2.2g, mono 3g, poly 2g); PROTEIN 32.2g; CARB 2.3g; FIBER 0.4g; CHOL 95mg; IRON 1.5mg; SODIUM 548mg; CALC 28mg;
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