Recipe

Chinese glazed chicken

Feb 27, 2013 1:00pm
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Chinese glazed chicken
  • 1 kilogram chicken drumettes
  • 1/2 cup plum sauce
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon chinese five spice powder
  • 454 gram packet frozen chinese-style stir-fry vegetables
  • 440 gram thin egg noodles
  • 3 green onions, thinly sliced

Method

Chinese glazed chicken
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 2
    Line a large baking tray with baking paper. Add chicken.
  • 3
    Whisk plum sauce, honey, juice and five spice powder in a small jug. Pour over chicken in tray; toss to coat. Bake 20 minutes, turning occasionally, or until chicken is browned and cooked.
  • 4
    Meanwhile, place vegetables in a large, microwave-safe dish; cover. Microwave on high (100%), stirring occasionally, 4 minutes, or until heated.
  • 5
    In a large, heatproof bowl, soak noodles in boiling water 3-4 minutes; stir to separate strands. Drain. Return noodles to bowl. Add vegetables and green onion; toss to combine. Serve chicken with vegetable noodles.

Notes

Use a baking tray with a small rim. We used a stir-fry mix of snow peas, corn, bean sprouts, bamboo shoots, carrot and water chestnuts.

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