Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Roasted Ginger Chicken
While this chicken recipe isn't that difficult to replicate, brining, marinating and customized seasonings elevate this roasted chicken recipe to a more flavorful and juicy level.
Servings
6
6
Cuisine Type
- american
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Vegetables
- Poultry
While this chicken recipe isn't that difficult to replicate, brining, marinating and customized seasonings elevate this roasted chicken recipe to a more flavorful and juicy level.
Ingredients
1/3 cup honey
1/3 cup rice vinegar
1/4 cup oyster sauce
1/4 cup soy sauce
2 tbsp. sesame oil
1/2 tsp. five-spice powder
3 1/2 lb. chicken pieces
2 tbsp. vegetable oil
3 large carrots, sliced diagonally 1/3-in. thick
8 garlic cloves, coarsely chopped
2 (3 in.) pieces fresh ginger, peeled and julienned
6 whole dried red chilies
6 green onions, cut into 2-in. pieces
Steps
In small bowl, combine honey, vinegar, oyster sauce, soy sauce, sesame oil and five-spice powder for marinade; whisk until blended. Remove ¼ cup; reserve. Pour remaining marinade into shallow pan or resealable plastic bag.
Add chicken pieces to marinade. Refrigerate 1 hr., turning several times to coat chicken.
In large bowl, combine reserved ¼ cup marinade and oil. Add carrots, garlic, ginger, chilies and green onion; toss to coat.
Preheat oven to 375°F. Remove chicken from marinade; discard marinade. Arrange chicken in single layer in large baking pan. Arrange vegetables around chicken. Roast for 45 min. or until chicken is cooked through to 160°F. Serve chicken with vegetables.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
