Sesame Chicken Wings and Jasmine Rice

Nutrition per serve

Ingredients

• 10g pepper and garlic seasoning
• 300g free-range chicken wings
• 150g green beans
• 1pcs pak choy
• 1pcs spring onion
• 150g jasmine rice
• 40g kecap manis
• 10g toasted sesame seeds
• 50g aioli mayonnaise
• 50g sweet chilli sauce
• 15ml plain flour
• 23ml neutral-flavoured oil
• 15ml white vinegar
• 15ml honey

Method

1. Step 1 — Bake chicken wings
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Combine 3 tsp pepper and garlic seasoning (see cooking tip) and 1 tbs flour in a large bowl and season with salt. Add the chicken wings, toss to coat, then shake off excess. Put the chicken wings on the lined tray, drizzle with 1 tbs oil and bake for 25 mins or until golden and cooked through.
2. Step 2 — Prep vegetables
   Meanwhile, trim the beans. Quarter the pak choy lengthwise. Thinly slice the spring onion on an angle.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Cook vegetables
   While the rice is standing, heat 2 tsp oil in a medium frypan over high heat. Stir-fry the beans for 3-4 mins until starting to soften. Add the pak choy and cook, turning occasionally, for 2 mins or until the vegetables are just tender. Remove the pan from the heat and season the vegetables with salt and pepper.
5. Step 5 — Coat chicken wings
   Put the kecap manis, 1 tbs white vinegar and 1 tbs honey in a large bowl and stir to combine. Add the chicken wings and turn with tongs to coat. Scatter over the sesame seeds and toss to coat.
6. Step 6 — Get ready to serve
   Combine the aioli and sweet chilli sauce in a bowl (if preferred, reduce or omit the sweet chilli sauce and serve it separately at the table). Fluff the rice with a fork. Divide the rice, chicken wings and vegetables among plates. Scatter over the spring onion and serve with the sweet chilli mayo.

Allergens

Gluten, Wheat, Sesame, Soy, Sulphites, Egg