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Chinese
Char Siu-Style Glazed Chicken
Lacquered red-glaze BBQ chicken with smashed cucumbers and rice — the roast-shop window, minus the sugar slab.
422Calories
43.2gProtein
38.9gNet carbs
5.4gFiber
7.1gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), halved lengthwise
500 g
2 Tbsp (40 g) allulose maple syrup
40 g
2¼ tsp (15 g) real honey (for true lacquer shine)
15 g
2⅔ Tbsp (40 g) coconut aminos
40 g
1 Tbsp (15 g) tomato paste
15 g
2 tsp rice vinegar
10 g
3 cloves garlic, grated
9 g
1½ tsp five-spice + ½ tsp white pepper + ½ tsp salt
6 g
1⅔ cups (300 g) cooked brown rice
300 g
3 cups (300 g) green beans, steamed
300 g
1 cucumber (200 g), smashed and salted
200 g
1 tsp (4 g) toasted sesame oil
4 g
Method
- Whisk the syrup, honey, aminos, tomato paste, vinegar, garlic, and spices. Marinate the chicken in two-thirds of it, 30 minutes to overnight; reserve the rest.
- Roast at 425°F (220°C) on a rack for 15 minutes, then brush with reserved glaze and broil 2–3 minutes. Brush and broil once more — layered glaze is what builds the shiny mahogany crust.
- Rest 5 minutes and slice thick on the bias.
- Smashed cucumbers: whack with a rolling pin, tear, salt 10 minutes, drain, dress with the sesame oil and a splash of vinegar.
- Plate over rice with green beans, remaining warm glaze spooned over the slices.
Nutrition facts
Per serving.
Calories422
Total fat7.1 g
Total carbohydrate56.6 g
Dietary fiber5.4 g
Allulose12.3 g
Net carbs38.9 g
Protein43.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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