Ginger 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, cut into thick slices
- 1 boneless chicken breast roast, about 2 lb. (1 kg)
- 1 tsp. (5 mL) Dijon mustard*
- 1 Tbsp. (15 mL) honey*
- 1 cup (250 mL) chicken broth*
- 2 garlic cloves, chopped
- 1 Tbsp. (15 mL) fresh ginger
- 1 tsp. (5 mL) rice vinegar
- 1 Tbsp. (15 mL) sesame oil
- 3 Tbsp. (45 mL) soya sauce*
- 1/4 cup (60 mL) water
- 2 Tbsp. (30 mL) brown sugar
- Cream to thicken
Preparation
Preheat oven to 400ºF/200ºC.
Cover the bottom of a roasting pan with sliced onions. Lay roast on top. Brush with mixture of Dijon mustard and honey. Brown for 12-15 min.
Reduce heat to 325ºF/160ºC.
Add bouillon and roast for 45-55 min. or until a meat thermometer registers 170ºF/85ºC. Baste frequently with cooking juices during cooking.
In a small pan, mix remaining ingredients together and heat on medium for 2 min. Season to taste and thicken gravy with cream if desired.
Serve roast with gravy, a sweet potato and green beans with sesame seeds.
Suggestion
Recommended wine : Monsenior Diaz.* 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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