Name: Honey Soy Butterflied Chicken with Sesame Rice
Prep time: 10 min
Cook time: 3060 min
Yield: Makes 4
Cuisine: Asian
Ingredients: 1 whole chicken; 125g Wattie's WOK Creations Honey Soy Stir-Fry Sauce; 1 spring onion, finely sliced; Sesame Rice; 2 cups basmati rice; 2 tsp sesame oil; 1 Tbsp toasted white or black sesame seeds

With just two ingredients you can create this impressive chicken. The secret? Use a pouch of Wattie’s Wok Creations Honey Soy Stir-Fry Sauce as a super easy and delicious marinade – such a clever shortcut!

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Makes 4

Prep Time 10 minutes

Cook Time 50 - 60 minutes

Easy

Ingredients

1 whole chicken

125g Wattie's WOK Creations Honey Soy Stir-Fry Sauce

1 spring onion, finely sliced

Sesame Rice

2 cups basmati rice

2 tsp sesame oil

1 Tbsp toasted white or black sesame seeds

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method

Step 1

Preheat the oven to 180°C.

Step 2

To butterfly the chicken, using kitchen shears or a sharp knife, cut the chicken down each side of the backbone. Discard the backbone. Turn the breast side up. Press firmly on the breastbone to flatten. Cut slashes into the skin of the thighs and drums.

Step 3

Place the chicken into an oven dish lined with baking paper. Spread the Wattie's WOK Creations Honey Soy Stir-Fry Sauce over both sides of the chicken. Tuck the wing tips underneath. Roast for 50 to 60 minutes or until the juices run clear when pierced through the thickest part of the thigh.

Step 4

Meanwhile, prepare the rice. Rinse the rice with cold water through a sieve. Place in a medium saucepan with 3 1/2 cups water, sesame oil and salt to taste. Bring to the boil over high heat then reduce heat to very low, cover with a tight fitting lid and simmer for 10 to 12 minutes. Turn the heat off and allow the pot to stand, covered, for a further 10 minutes. When ready to serve, remove the lid, fluff up the rice and place in a serving bowl. Sprinkle over toasted sesame seeds.

Step 5

To serve, garnish the chicken with the spring onion. Serve with the sesame rice and Asian greens.