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Asian-style chicken and salad

  • 1:40 Prep
  • 0:20 Cook
  • 4 Servings


  • 1kg chicken wings
  • 1/2 cup ketcap manis
  • 1 large lemon, juiced
  • 1 tablespoon honey
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, grated


  • 2 Lebanese cucumbers, halved lengthways, deseeded, sliced
  • 3 tomatoes, quartered, deseeded, sliced
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup roasted salted cashew nuts, roughly chopped


  • 1
    Cut chicken wings into 3 at the joints. Discard wing tips. Place chicken into a ceramic dish in a single layer. Combine ketcap manis, lemon juice, honey, garlic and ginger in a jug. Whisk with a fork. Pour over chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
  • 2
    Preheat oven to 200°C. Grease a roasting pan. Place chicken into roasting pan. Drizzle 2 tablespoons of marinade over chicken. Roast for 20 to 25 minutes or until crisp and cooked through. Allow to cool.
  • 3
    Transfer chicken to serving-sized airtight containers. Store in fridge until ready to pack into lunch boxes.
  • 4
    Make salad: Combine cucumbers, tomatoes, parsley, onions and cashews in a large bowl. Season with salt and pepper. Toss to combine. Store salad in serving-sized airtight containers in the fridge until ready to pack into lunch boxes with chicken.

Source: taste.com.au


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