Glazed Japanese Roast Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 chicken (oven-ready)
- 3 Tbsps honey
- 6 Tbsps Teriyaki sauce
- 2 Tbsps vegetable oil
- For the salad
- 2 carrots
- 1 small Cucumber
- 3 ½ ozs Snap pea
- 3 ½ ozs soybean sprout
- 2 Tbsps Rice vinegar
- 1 Tbsp lemon juice
- 3 Tbsps sesame oil
- salt
- peppers
Preparation steps
1.
Put the chicken on a chicken holder. Mix the honey with the Teriyaki sauce and oil and brush the chicken with the mixture. Roast in a preheated oven (200°C) for about 60 minutes, brushing frequently with the marinade.
2.
Meanwhile wash and peel the carrots and slice very thinly lengthwise using a mandolin vegetable slicer if available. Wash the cucumber, cut into 2-3 pieces, halve each piece lengthwise, then cut into very thin strips. Trim the mangetout and blanch in boiling, salted water for 1-2 minutes. Drain and refresh in ice-cold water. Rinse the bean sprouts in cold water and shake dry. Mix the vinegar, lemon juice, oil, salt and pepper to make a dressing. Toss the salad ingredients in the dressing. Put the salad into a serving dish, place the cooked chicken on top and serve immediately.
