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Honey-Baked Chicken with Hoi Sin Plantain and Wilted Garlic Stems

Golden-brown roasted chicken served with cinnamon-dusted plantain, wilted garlic stems, hosing sauce, and a sweet honey glaze finish.

ChickenQuickMain CourseHigh ProteinFusion

Estimated Nutrition

Per Serving Total
Calories 592.1 kcals 1184.2 kcals
Carbohydrates 42.2 grams 84.4 grams
Fat 21.4 grams 42.8 grams
Protein 57.8 grams 115.6 grams
Cook Time
20 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
42.5
g
Hoi Sin Sauce
from a jar
Dairy
28
g
Butter
divided into halves
Fruits
1
piece
Plantain
peeled and sliced lengthways
Meat
2
piece
Chicken Breast
skinless, boneless
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
15
g
Cinnamon
ground
OilsFats
15
ml
Olive Oil
Other
21
g
Honey
Vegetables
110
g
Wild Garlic Stem
blanched for 15 seconds then refreshed

Steps

  • Preheat the oven to 200°C.
  • Season chicken breasts with salt and pepper.
  • Heat olive oil and 14g of butter in an oven-proof frying pan until hot.
  • Fry the chicken until golden-brown on both sides.
  • Roast in the oven for 10 to 12 minutes until cooked and rest for five minutes.
  • Heat the remaining 14g of butter in a second frying pan.
  • Fry the cinnamon-dusted plantain for 2 minutes per side until tender.
  • Place garlic stems and plantain on plates and drizzle with hoi sin sauce.
  • Diagonal-slice the chicken, place over plantain, and drizzle with honey.