Sticky Asian Drumsticks

with Garlic Broccoli and Pak Choi

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low-carb
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low-carb
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Instructions

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1 Roast drumsticks

Preheat the oven to 220°C/200°C fan. Add the chicken drumsticks to a wide baking dish. Sprinkle with salt and pepper. Drizzle with vegetable oil. Bake the tray in the oven for 30-35 min or until the chicken is cooked through.

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2 Prep vegetables

Meanwhile, separate the broccoli into small florets. Trim the pak choi and slice it in half, separating the white base from the green tops. Peel and crush the garlic cloves. Chop the peanuts roughly. Slice the lime into wedges. Slice the red chilli thinly.

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3 Mix glaze

In a small bowl, combine the hoisin sauce, sriracha sauce (spicy!) and honey - this is your drumstick glaze. Set aside.

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4 Stir-fry

Heat a large pan over a high heat with a drizzle of vegetable oil. Add the broccoli florets and stir-fry for 2 min. Add the white parts of the pak choi and stir-fry for 1 min further. Add the garlic, the green pak choi tops, peanuts and sesame seeds, and stir-fry for 1 min. Season with sesame oil, salt and pepper. Keep warm.

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5 Glaze and roast

Once the drumsticks are cooked through, remove the dish from the oven and turn the broiler on. Pick the drumsticks out of their liquid and transfer them to a lined baking tray. Spoon the glaze over the chicken. Roast under the broiler for 3-5 min or until the glaze is caramelized and slightly charred (see pro tip).

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6 Serve

Divide the drumsticks and the broccoli and pak choi stir-fry among plates. Garnish with the lime wedges and the red chilli slices (spicy!).

Tips for fussy eaters

Glaze some of the chicken drumsticks with ketchup only. Serve with rice.

Pro tip

Once you've glazed your drumsticks, monitor the roasting like a hawk - the glaze burns easily!

Sweet, spicy and savoury drumsticks with stir-fried greens - so good.

Cooking Time: 45 min

Cals 1114 · Prot 100 · Carbs 52 · Fat 60

Dairy-Free

Ingredients

Number of people

Drumsticks

Chicken drumsticks 900 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 2 Tbsp

Glaze

Hoisin sauce 60 Grams
Sriracha sauce 30 Grams
Honey 40 Grams

Stir-fry

Broccoli 200 Grams
Baby pak choi 3 Pieces
Garlic cloves 2 Pieces
Peanuts salted 40 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams
Sesame oil 15 ML
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lime 1 Piece
Red chilli large 1 Piece

Sweet, spicy and savoury drumsticks with stir-fried greens - so good.

Cooking Time: 45 min

Cals 1114 · Prot 100 · Carbs 52 · Fat 60

Dairy-Free

Instructions

photo

1 Roast drumsticks

Preheat the oven to 220°C/200°C fan. Add the chicken drumsticks to a wide baking dish. Sprinkle with salt and pepper. Drizzle with vegetable oil. Bake the tray in the oven for 30-35 min or until the chicken is cooked through.

photo

2 Prep vegetables

Meanwhile, separate the broccoli into small florets. Trim the pak choi and slice it in half, separating the white base from the green tops. Peel and crush the garlic cloves. Chop the peanuts roughly. Slice the lime into wedges. Slice the red chilli thinly.

photo

3 Mix glaze

In a small bowl, combine the hoisin sauce, sriracha sauce (spicy!) and honey - this is your drumstick glaze. Set aside.

photo

4 Stir-fry

Heat a large pan over a high heat with a drizzle of vegetable oil. Add the broccoli florets and stir-fry for 2 min. Add the white parts of the pak choi and stir-fry for 1 min further. Add the garlic, the green pak choi tops, peanuts and sesame seeds, and stir-fry for 1 min. Season with sesame oil, salt and pepper. Keep warm.

photo

5 Glaze and roast

Once the drumsticks are cooked through, remove the dish from the oven and turn the broiler on. Pick the drumsticks out of their liquid and transfer them to a lined baking tray. Spoon the glaze over the chicken. Roast under the broiler for 3-5 min or until the glaze is caramelized and slightly charred (see pro tip).

photo

6 Serve

Divide the drumsticks and the broccoli and pak choi stir-fry among plates. Garnish with the lime wedges and the red chilli slices (spicy!).

Tips for fussy eaters

Glaze some of the chicken drumsticks with ketchup only. Serve with rice.

Pro tip

Once you've glazed your drumsticks, monitor the roasting like a hawk - the glaze burns easily!

Ingredients

Number of people

Drumsticks

Chicken drumsticks 900 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 2 Tbsp

Glaze

Hoisin sauce 60 Grams
Sriracha sauce 30 Grams
Honey 40 Grams

Stir-fry

Broccoli 200 Grams
Baby pak choi 3 Pieces
Garlic cloves 2 Pieces
Peanuts salted 40 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams
Sesame oil 15 ML
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lime 1 Piece
Red chilli large 1 Piece
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