Asian-style chicken and salad

Asian-style-chicken-and-salad

Prepare Time: 1:40 | Cook Time: 0:20 | Difficulty: EASY

Give work lunches a makeover with these sweet and sticky Asian-style chicken wings.

Ingredients

Salad

Nutrition

Energy

1838kJ

Fat saturated

8.00g

Fat Total

29.00g

Carbohydrate sugars

12.00g

Carbohydrate Total

15.00g

Dietary Fibre

g

Protein

28.00g

Cholesterol

mg

Sodium

2280.97mg

All nutrition values are per serve.

Method

  1. Cut chicken wings into 3 at the joints. Discard wing tips. Place chicken into a ceramic dish in a single layer. Combine ketcap manis, lemon juice, honey, garlic and ginger in a jug. Whisk with a fork. Pour over chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.

  2. Preheat oven to 200°C. Grease a roasting pan. Place chicken into roasting pan. Drizzle 2 tablespoons of marinade over chicken. Roast for 20 to 25 minutes or until crisp and cooked through. Allow to cool.

  3. Transfer chicken to serving-sized airtight containers. Store in fridge until ready to pack into lunch boxes.

  4. Make salad: Combine cucumbers, tomatoes, parsley, onions and cashews in a large bowl. Season with salt and pepper. Toss to combine. Store salad in serving-sized airtight containers in the fridge until ready to pack into lunch boxes with chicken.


Super Food Ideas – February 2005 , Page 23

Recipe by Dixie Elliott & Janelle Bloom
Photography by Louise Lister & Steve Brown

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