Ingredients
4 ServingsMeat & Seafood
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Chicken Wings 1.1 kg
Canned/Bottled Goods
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Barbecue Sauce 120 ml
Nuts & Seeds
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Toasted Unsalted White Sesame Seeds 2 Tbsp
Produce
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Ginger Root 15 g
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Coriander 20 g
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Baby Pak Choi 6
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Garlic Cloves 3
Spices
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Salt 1/2 Tbsp
Dry Goods
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Long Grain Brown Rice 180 g
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Red Curry Paste 1 Tbsp
Pantry
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Extra Virgin Olive Oil 4 Tbsp
Preparation
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Season & Cook Chicken Wings
Rinse and pat dry chicken wings. Arrange on a baking tray. Season chicken. Place on top rack. Start the cook sequence.
- 1.1 kg Chicken Wings
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
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Make Coriander Ginger Rice
Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.
- 180 g Long Grain Brown Rice
- 1 tsp , peeled Ginger Root
- 20 g , stems removed Coriander
- 470 ml Water
- 1/2 tsp Salt
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Cook Pak Choi
Prepare ingredients. Arrange sliced pak choi in an even layer to a baking tray. Drizzle with olive oil. Season with remaining ingredients. Place baking tray under chicken wings. Start next cook sequence.
- 6 heads , halved Baby Pak Choi
- 2 , minced Garlic Cloves
- 1 tsp Toasted Unsalted White Sesame Seeds
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
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Sauce Prep
Combine ingredients in a small bowl and mix well.
- 120 ml , honey flavoured Barbecue Sauce
- 1 Tbsp Red Curry Paste
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Serve & Enjoy
Toss wings with sauce. Serve with sesame pak choi & coriander ginger brown rice. Top off wings with extra sauce if desired.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 730 kcal | |
Total Fat | 37 g | 47% |
Total Saturated Fat | 9 g | 43% |
Unsaturated Fat | 28 g | |
Cholesterol | 190 mg | 63% |
Sodium | 1480 mg | 60% |
Total Carbohydrate | 56 g | 21% |
Fiber Total Dietary | 6 g | 23% |
Sugars Total | 14 g | |
Protein | 37 g | 75% |
Vitamin C | 70 mg | 80% |
Calcium Ca | 226 mg | 15% |
By Innit Culinary Team