Try this Sichuan peppercorn, soy and orange roasted chicken recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 220. Place the peppercorns, star anise, cinnamon, ginger, garlic, orange juice, ketjap mannis, soy sauce, salt and pepper in a large bowl and mix to combine. Add the chicken and toss to coat. Set-aside to marinate for 10 minutes.
2. Place the chicken, skinside down in a large deep sided roasting tray and pour over the marinade. Cook for 15 minutes, turnover the chicken, add the orange slices and drizzle with the honey. Cook for a further 10 to 15 minutes or until golden and sticky. Serve with steamed rice.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 382 | ||
Calories from Fat: 204 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 119.7mg | 37 % | |
Sodium 644.5mg | 22 % | |
Potassium 576.3mg | 15 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 13.7g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
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