How To Make Sticky Chilli Roast Chicken with Rice Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken
- 2 tablespoons chili sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves of garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1 cup cooked rice
- 1 cucumber, diced
- 1 carrot, grated
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, mix together the chili sauce, honey, soy sauce, garlic, ginger, and sesame oil.
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Place the chicken in a roasting pan and pour the sauce mixture over it, making sure to coat it evenly.
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Roast the chicken in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C).
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While the chicken is cooking, prepare the rice salad by combining the cooked rice, cucumber, carrot, red bell pepper, green onions, rice vinegar, salt, and black pepper in a bowl. Mix well.
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Once the chicken is done, let it rest for a few minutes before serving.
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Serve the sticky chili roast chicken with the rice salad on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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