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Oriental Glazed Chicken https://www.metro.ca/userfiles/image/recipes/poulet-roti-glace-oriental-6758.jpg PT30M PT1H30M PT2H00M
Preheat oven to 325°F (170°C). In a saucepan over medium heat, bring glaze ingredients to a boil and cook, stirring constantly, until glaze thickens. Set aside and cool. Remove giblets from chicken's breast cavity, generously salt and pepper the cavity and stuff with cut up onion. Brush skin over and under with half the glaze. Put chicken in a roasting pan and roast for 11/2 hours or until its internal temperature reaches 180°F (82°C), basting it regularly while it cooks, Remove when done and set aside. In an oiled wok over high heat, sauté cabbage, onion, pepper and baby bonsai choy 2 minutes. Stir in garlic, soy sauce, cashews and green onions. Remove from heat and set aside. Divide chicken into eight pieces cut from the legs and breast.
4
4 1/2 lb (2 kg) air-chilled whole chicken 1 small onion, cut up
Oriental Glazed Chicken

Oriental Glazed Chicken

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    air-chilled whole chicken
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    FRESH 2 GO HOT OR CHILLED CHICKEN WINGS

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    FRESH 2 GO HOT CHICKEN TENDERS

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    PKG OF 12

    BACON WRAPPED MEDALLIONS OR STORE MADE MEAT KABOBS

    BACON WRAPPED MEDALLIONS OR STORE MADE MEAT KABOBS

    $7.99 /lb

    SELECTED VARIETIES 17.61/kg

    SAVE $4.30/LB
    Red Grill Sirloin Tip Roast or Value Pack Steak

    Red Grill Sirloin Tip Roast or Value Pack Steak

    $3.99 /lb

    CUT FROM CANADA AA GRADES OR HIGHER 8.80/kg

    SAVE $4.11/LB
    Fresh Boneless Skinless Chicken Breast Value Pack

    Fresh Boneless Skinless Chicken Breast Value Pack

    $4.88 /lb

    FILLET REMOVED 10.76/kg

  • 1
    small onion, cut up
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  • 3 Tbsp.
    (45 mL)
    pineapple juice
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    $1.69 ea.

    700 ml,3 X 200 ml SELECTED VARIETIES

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    SANTA CRUZ LEMONADE OR KIJU JUICE

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    OASIS ORANGE JUICE, HEALTHBREAK, SMOOTHIES

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    1.65 - 1.75 L, SELECTED VARIETIES

    NATURE VALLEY BARS, BETTY CROCKER FRUIT SNACKS, SOURCE YOGURT, MINIGO OR TUBES

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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.

  • 2 Tbsp.
    (30 mL)
    light soy sauce
  • 2 Tbsp.
    (30 mL)
    oyster sauce
  • 2 Tbsp.
    (30 mL)
    rice vinegar
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  • 1 tsp.
    (5 mL)
    hot pepper paste
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    bio organic honey
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    1 kg SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    ground ginger
  • 1 tsp.
    (5 mL)
    cornstarch, diluted in 2 tablespoon (30 ml) cold water
  • 3 Tbsp.
    (45 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2 cups
    (500 mL)
    napa cabbage, finely sliced
  • 1/2
    onion, finely sliced
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  • 1
    red pepper
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    2 PK PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $1.49 /lb

    3.28/kg

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    SWEET RED, ORANGE OR YELLOW RUSTICO PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg

  • 12
    baby bonsai choy, finely sliced
  • 1
    garlic clove
  • 2 Tbsp.
    (30 mL)
    light soy sauce
  • 1/2 cup
    (125 mL)
    cashews
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    SELECTION ALMONDS

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    100 g

    SELECTION COCONUT

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    200 g SELECTED VARIETIES

  • 2
    green onions
Imprimer ma sélection

Preparation

Preheat oven to 325°F (170°C).

In a saucepan over medium heat, bring glaze ingredients to a boil and cook, stirring constantly, until glaze thickens. Set aside and cool.

Remove giblets from chicken's breast cavity, generously salt and pepper the cavity and stuff with cut up onion.

Brush skin over and under with half the glaze. Put chicken in a roasting pan and roast for 11/2 hours or until its internal temperature reaches 180°F (82°C), basting it regularly while it cooks, Remove when done and set aside.

In an oiled wok over high heat, sauté cabbage, onion, pepper and baby bonsai choy 2 minutes. Stir in garlic, soy sauce, cashews and green onions. Remove from heat and set aside.

Divide chicken into eight pieces cut from the legs and breast.

Source : Académie Culinaire

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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