Micro Coriander Rice & Teriyaki Chicken Wings

You Will Need

  • 2 punnets micro coriander
  • 1 kg chicken wings, cut in half through the bone
  • 2 tbsp sunflower oil
  • 250ml Teriyaki sauce
  • 300g rice
  • Sesame seeds
  • Freshly ground black pepper and salt

Introduction

Get your taste buds ready to try our healthy idea of baked teriyaki chicken wings paired with fresh coriander rice! This is an ideal match – so simple to prepare, but so special to eat! We’re sure you’ll love it.

Method

  1. Heat the oven to 190° Place the cut wings in a large bowl drizzled with the sunflower oil, season and toss together.
  2. Position wings on a baking rack over a baking tray so that the wings are not touching. Bake for 30 minutes turning over ½ way through the cooking time.  Remove from the oven and clean the baking tray.
  3. Place wings directly on the baking tray and coat with ½ of the Teriyaki sauce. Return to the oven for a further 15 minutes, remove and coat with a further ¼ of the sauce and return to the oven to finish cooking for a further 15 minutes.
  4. Meanwhile, cook the rice according to manufacturers instructions. Snip and chop the micro coriander reserving ¼ punnet for garnish. Drain and rinse the rice, toss through the chopped coriander and serve on a platter with the teriyaki chicken wings, garnish with the remaining snippet coriander and drizzle over the remaining Teriyaki sauce.

Prep Time: 5 minutes

Cook Time: 60 minutes

Difficulty: Medium

Serves: 4 people

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