Asian Roast Chicken
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 10 min |
| Total: | 1 h 22 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 2 white onions, in thick slices
- 1 boneless roast of chicken breast, about 2 lb. (1 kg)
- 5 mL (1 tsp.) Dijon mustard*
- 15 mL (1 Tbsp.) honey*
- 250 mL (1 cup) chicken stock*
- 2 cloves of garlic, chopped
- 15 mL (1 Tbsp.) fresh ginger, chopped
- 5 mL (1 tsp.) rice vinegar
- 15 mL (1 Tbsp.) sesame oil
- 45 mL (3 Tbsp.) soy sauce*
- 60 mL (1/4 cup) water
- 30 mL (2 Tbsp.) brown sugar
- Cream, in sufficient quantity
- To taste, sesame seeds (optional)
Preparation
Preheat the oven to 400 °F/200 °C.
Place the onion slices in the bottom of a roasting pan. Place the roast on top. Daub with the Dijon mustard and honey mixture. Sear in the oven for 12-15 min.
Reduce the oven temperature to 325 °F/160 °C.
Pour in the stock and cook 45-55 min. or until the internal temperature of the chicken reaches 170 °F/77 °C. Baste regularly with the cooking juices.
In a small saucepan, mix the remaining ingredients and cook over medium heat for 2 min. Season to taste and thicken the sauce with cream, if desired. Add the sesame seeds and stir.
Serve the roast with the sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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