Asian Roast Chicken

Asian Roast Chicken
  • 4 servings
  • 0:12 Preparation
  • 1:10 Cooking
  • 1:22 Total Time


Add all
  • 2

    white onions in thick slices

  • 2 lb
    (1 kg)

    boneless roast of chicken breast

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)

    chicken broth

  • 2

    cloves of garlic, chopped

  • 1 Tbsp.
    (15 mL)

    fresh ginger, chopped

  • 1 tsp.
    (5 mL)

    rice vinegar

  • 1 Tbsp.
    (15 mL)

    sesame oil

  • 3 Tbsp.
    (45 mL)

    soy sauce

  • 1/4 cup
    (60 mL)


  • 2 Tbsp.
    (30 mL)

    brown sugar

  • cream in sufficient quantity

  • To taste sesame seeds (optional)


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.

Source: Metro

Wine and meal pairing

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Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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