INGREDIENTS
1
whole frying chicken (about 2 pounds), cut into serving pieces
3
tablespoons hoisin sauce
1
tablespoon dry sherry
1
tablespoon dark sesame oil
6
ounces medium or large fresh button mushrooms
2
small red or yellow onions, cut into thin wedges
1
package (9 or 10 ounces) frozen baby carrots, thawed
PREPARATION:
- Preheat oven to 375°F. Place chicken, skin side up, in lightly oiled foil-lined shallow roasting pan.
- Combine hoisin sauce, sherry and oil in small bowl. Brush 1/2 of hoisin mixture evenly over chicken; bake 20 minutes.
- Scatter mushrooms, onions and carrots around chicken. Brush remaining hoisin sauce mixture over chicken and vegetables; bake 20 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Serve immediately.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Sodium
278 mg
Protein
31 g
Fiber
3 g
Carbohydrate
16 g
Cholesterol
85 mg
Saturated Fat
4 g
Total Fat
16 g
Calories from Fat
42 %
Calories
338
DIETARY EXCHANGE:
Meat
4
Vegetable
2
Fat
1
