Glazed oven-roasted chicken steaks

Glazed oven-roasted chicken steaks

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / person: 771 kcal
, Fat: 33 g
, Carbohydrate: 61 g
, Protein: 56 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the chicken

3 tsp Maizena cornflour
½ dl water
6 tbsp soy sauce
3 tbsp liquid honey
1 tbsp sesame oil
2 garlic cloves, finely chopped
1 stick lemongrass, core finely chopped
1 tsp chilli flakes
8 Skinless chicken steaks

Noodles

250 g Chinese noodles
salted water, boiling

To serve

1 tbsp black sesame seeds
1 spring onion incl. green part, cut diagonally into rings
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Utensils

One wide oven tray (holding approx. 2 l)

How it's done

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To marinate the chicken

Whisk the cornflour and water in a bowl. Mix in the soy sauce and all ingredients up to and including the chilli, transfer to the prepared dish, add the chicken and mix.

To cook

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Turn the chicken and cook for a further 15 mins.

Noodles

Cook the noodles in boiling salted water until al dente as per the package instructions, drain.

To serve

Plate up the chicken steaks with the sauce and the noodles, top with sesame seeds and spring onions.

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Fotografin Claudia Link, Foodstyling Katja Rey

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