Five-Spice Chicken
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Five-Spice Chicken
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving without skin : about | - |
| cal | 275 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 0 |
| chol | 94 mg |
| sodium | 226 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 9 |
| vit A | 3 |
| vit C | 2 |
| folate | 3 |
Preparation
Serve with: Steamed Ginger Rice
In large bowl, whisk together lemon juice, 1 tbsp (15 mL) vegetable oil, honey, five-spice powder and 1/4 tsp (1 mL) each salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 5 minutes.
In ovenproof skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
Return all chicken to skillet. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.
In large bowl, whisk together lemon juice, 1 tbsp (15 mL) vegetable oil, honey, five-spice powder and 1/4 tsp (1 mL) each salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 5 minutes.
In ovenproof skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
Return all chicken to skillet. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.
Additional information : Tip: To ovenproof a skillet that has a wooden or plastic handle, wrap handle in foil.
Source : Canadian Living Magazine: May 2007
- Keywords : Main Course; Chicken; Chinese; Dinner; Asian;
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