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Asian-style chicken and salad
Asian-style chicken and salad
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Prep Time:
100 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Elevate your work lunches with irresistible Asian-style sticky chicken wings.
Ingredients:
  • 1kg chicken wings
  • 125.00 ml ketcap manis
  • 1 large lemon, juiced
  • 28.60 gm honey
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, grated
  • 2 Lebanese cucumbers, halved lengthways, deseeded, sliced
  • 3 tomatoes, quartered, deseeded, sliced
  • 125.00 ml flat-leaf parsley leaves, chopped
  • 2 green onions, thinly sliced
  • 62.50 ml roasted salted cashew nuts, roughly chopped
Instructions:
  • Trim chicken wings into 3 pieces at the joints, discarding wing tips. Arrange chicken in a ceramic dish in a single layer. In a jug, mix ketcap manis, lemon juice, honey, garlic, and ginger. Whisk well and pour over chicken. Coat chicken evenly, cover, and refrigerate for 1 hour if possible.
  • Preheat the oven to 200°C and grease a roasting pan. Add chicken to the pan and drizzle with 2 tablespoons of marinade. Roast for 20-25 minutes until crispy and cooked through. Let it cool before serving.
  • Place the cooked chicken in airtight containers and refrigerate until it's time to pack them in lunch boxes.
  • Prepare the salad by mixing cucumbers, tomatoes, parsley, onions, and cashews in a spacious bowl. Add a pinch of salt and pepper for seasoning. Gently toss the salad to blend the flavors. Store the salad in individual airtight containers in the refrigerator until it's time to pack them with chicken for lunch.

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