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Peking Chicken


Serves: 4
Preparation Time: 15 minutes
Cook Time: 40 minutes

Average Rating (2):
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Nutritional Information
 
Peking Chicken

PAM® Original Cooking Spray
2 lbs bone-in chicken thighs, with skin 1 kg
2/3 cup VH® Honey Garlic Cooking Sauce 150 mL
1/2 cup hoisin sauce 125 mL
1/4 cup VH® Plum Dipping Sauce 50 mL
2 tbsp chicken broth, water or wine 30 mL

Per Serving: 314g (Serves: 4)


Amount % Daily Value
Calories 560
Total Fat (g) 17 26%
Saturated Fat (g) 4.5 23%
+ Trans Fat (g) 0
Cholesterol (mg) 215 72%
Sodium (mg) 930 39%
Carbohydrates (g) 41 14%
Fibre (g) 1 4%
Sugars (g) 21
Protein (g) 58


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Preheat oven to 375ºF (190ºC). Spray broiler pan and drip pan with PAM. Place chicken on broiler pan. Peel back skin from each thigh to generously brush underneath skin with honey garlic sauce. Replace skin and brush top. Bake for 40 minutes.

  2. Brush remaining sauce on skin twice more during cooking.

  3. Meanwhile, in small bowl, mix together hoisin sauce, plum sauce and chicken broth for dipping.

Serving suggestion: white rice and sliced cucumber.