Chinese · Dinner
Soy Sauce Roast Chicken (Low-Calorie)
Chinese-style roast chicken thigh with skin removed, brushed with a soy-honey glaze of soy sauce, Shaoxing wine, ginger and star anise, then oven-roasted until browned and juicy. Served with steamed bok choy and steamed rice, delivering deep savoury flavour without the traditional dish's heavy oil and skin fat.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
373Calories
44.8gProtein
9.1gFat
29.4gCarbs
6.8gSugar
1.8gFiber
1146mgSodium
177mgChol
2.5gSat Fat
587mgPotassium
96mgCalcium
2.1mgIron
0.5mcgVitamin B12
28mgVitamin C
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Pat the skinless chicken thigh dry and pierce a few times with a fork; mince the garlic and slice the scallion; thinly slice the ginger.
2
Marinate
Whisk soy sauce, Shaoxing wine, honey, garlic, and ginger slices in a small bowl; coat the chicken, cover, and refrigerate 30 minutes.
3
Roast
Place chicken thigh and star anise on a foil-lined tray; roast at 400°F for 22–25 minutes, turning once, until 165°F internal temperature.
4
Plate
Rest the chicken 5 minutes off heat; slice and arrange over rice with bok choy alongside, drizzle with tray juices, and scatter scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh, skin removed
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 2 tsp2 tsp honey
- 4 slices4 slices ginger-fresh
- 22 star anise
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1 clove1 clove garlic
- 7 oz200g bok choy
- 5.2 oz150g white rice, steamed
