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This Vietnamese sauce features Shallot, peeled and minced, Garlic Clove, peeled. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Roasted Chicken Breasts – Five-Spice Glaze
Description
This Vietnamese sauce features Shallot, peeled and minced, Garlic Clove, peeled. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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And minced 1 tb Plus 2 ts Brown Sugar 3/4 ts Five-Spice Powder 1 1/2 ts Sesame Oil 1 1/4 ts Vegetable Oil 1 tb Plus 2 ts Fish Sauce 4 Chicken Breasts, skinless, On bone 1 tb Lime Juice 4 Lime Wedges Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil, vegetable oil and fish sauce. Spread about half of the mixture on the chicken and marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 24 hours. Place the chicken on a rack in a roasting pan. Bake in a preheated, 350-degree oven 15 minutes. Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 minutes, until the chicken tests done. Let each person squeeze lime juice over the chicken
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Marica Kiesel - San Diego Union-Tribune (March 3-4, 1993)
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 37.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.2mg1%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, breasts, chicken, clove, fivespice, garlic, glaze, minced, peeled, roasted, roasting, sauce, shallot, title, vegan, vietnamese
