Try this Chinese Barbecue Chicken recipe, or contribute your own.
Suggest a better descriptionCombine hoison sauce, juice, ketchup, garlic, ginger, vinegar. Reserve 1/4 cup of mixture.
Pierce chicken pieces with fork. Add to bag with sauce. Refrigerate 1 hour .
Preheat oven to 375F. Tranfer chicken to roasting pan, discarding marinade. Roast chicken until no longer pink near bone, about 40 minutes, brushing with reserved hoison mixture during last 10 minutes of roasting.
Meanwhile cook rice. Remove from heat, stir in butter and scallions. Cover, let stand 5 minutes. Serve with chicken.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 43 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 485.6mg | 17 % | |
Potassium 141.5mg | 4 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 32.4g | ||
Protein 3g | 4 % | |
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: 190
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