Chinese · Dinner
Soy Sauce Roast Chicken (High-Protein)
Bone-in chicken breast marinated in soy sauce, Shaoxing wine, ginger and star anise, then roasted skin-on until glazed and lacquered. Served with a hard-boiled egg, edamame and black beans for extra protein and fibre.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
502Calories
50.2gProtein
19.8gFat
21.4gCarbs
9.1gSugar
7.8gFiber
1882mgSodium
168mgChol
4.2gSat Fat
810mgPotassium
120mgCalcium
4.6mgIron
0.4mcgVitamin B12
4.2mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat chicken breast dry, score skin lightly. Combine soy sauce, shaoxing wine, honey, ginger, garlic, star anise and five-spice powder in a bowl.
2
Marinate
Coat chicken in marinade, cover and refrigerate for 2 hours.
3
Roast
Transfer chicken to a tray, roast at 400°F (200°C) for 25–30 minutes until skin is mahogany and internal temperature reads 165°F (74°C).
4
Glaze
Simmer reserved marinade over medium heat for 4–5 minutes until thickened, brush onto roasted chicken, return to 400°F (200°C) for 3 minutes until glossy.
5
Plate
Toss warm edamame and black beans with sesame oil and chopped scallion. Set chicken on plate with halved egg and bean mix, scatter remaining scallion and sesame seeds, drizzle glaze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, skin on chicken breast
- 6 tbsp6 tbsp soy sauce
- 4 tbsp4 tbsp shaoxing wine
- 2 tbsp2 tbsp honey
- 20g20g fresh ginger
- 4 cloves4 cloves garlic
- 22 whole star anise
- 1/2 tsp1/2 tsp chinese-five-spice
- 22 large eggs, hard-boiled and peeled
- 1 cup170g cooked edamame
- 1 cup200g cooked black beans
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sesame seeds, toasted
