Sticky Chicken Wings

Nutrition per serve

Ingredients

• 1clove garlic
• 20ml fish sauce
• 300g free-range chicken wings
• 150g jasmine rice
• 200ml coconut milk
• 1pcs capsicum
• 1pcs carrot
• 1pcs zucchini
• 1pcs lime
• 20g roasted peanuts
• 30ml sugar
• 30ml white vinegar
• 10ml soy sauce
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep sauce
   Preheat the oven to 220C, fan-forced. Grease a medium roasting pan. Crush or finely chop the garlic. Combine the garlic, fish sauce, 2 tbs sugar, 2 tbs white vinegar, 2 tsp soy sauce and 60ml (¼ cup) water in the roasting pan.
2. Step 2 — Bake chicken wings
   Add the chicken wings to the sauce and turn to coat. Bake, turning occasionally, for 25-30 mins until the chicken wings are cooked through and the sauce is sticky and reduced.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put the rice, half the coconut milk* and 200ml water in a small saucepan, season with salt, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Prep ingredients
   While the rice is cooking, cut the capsicum into thin strips. Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Cut half the lime* into wedges. Coarsely chop the peanuts.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the capsicum and carrot for 2-3 mins until softened. Add the zucchini and stir-fry for 2 mins or until the vegetables are tender.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice, chicken wings and stir-fried vegetables among plates. Drizzle with the sauce from the roasting pan. Scatter with the peanuts and serve with the lime wedges.

Allergens

Soy, Fish, Peanut