Creamy Malaysian chicken wings with jasmine rice & salad
Appliance/Function:
Equipment
- 1 Large bowl
- 1 Large pot or rice cooker
- 1 Large oven tray with sides or baking dish
Ingredients
Chicken
- 3 tbsp peanut butter
- 2 tbsp sweet chilli sauce
- 2 tsp soy sauce
- 1 tsp curry powder
- 2 tsp apple cider vinegar
- 1 cup coconut milk
- 1 kg chicken wings or chicken nibbles
Rice
- 1 cup Jasmine rice
Salad
- 1 lime
- 1 tsp honey
- ¼ red cabbage
- ¼ green cabbage
- 1 carrot
- 1 cucumber
To serve
- ¼ cup cashews
Instructions
Cook chicken
- Preheat oven to 200 °C fan bake. Whisk to combine 3 tbsp peanut butter, 2 tbsp sweet chilli sauce, 2 tsp soy sauce, 1 tsp curry powder2 tsp apple cider vinegar and 1 cup coconut milk in a large bowl. Add 1 kg chicken wings to the curry sauce and turn to coat. Transfer the chicken and sauce to an oven tray with sides or a large baking dish. Bake for 25-30 minutes or until the chicken wings are cooked through and the sauce is slightly reduced.
Cook rice
- In a large pot over high heat add 1 cup Jasmine rice and 310ml of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.
Make salad
- Meanwhile, slice 1 lime in half and finely grate the zest then juice one half. Slice the remaining half into wedges. Combine the lime juice and 1 tsp honey in a large bowl and season with salt and pepper. Very thinly slice ¼ red cabbage and ¼ green cabbage with a sharp knife or mandoline. Julienne or thinly slice 1 carrot and 1 cucumber. Add the cabbage, carrot and cucumber to the bowl and toss to combine.
To serve
- Divide the creamy Malaysian chicken wings, jasmine rice and salad between plates. Drizzle over any remaining sauce, top with ¼ cup cashews and serve with lime wedges.
Nutrition
Calories: 809kcal | Carbohydrates: 69g | Protein: 37g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 467mg | Potassium: 1150mg | Fiber: 8g | Sugar: 17g | Calcium: 165mg | Iron: 6mg