Serves 4

Ingredients

• 350g long grain rice

Wings

• 3 cloves garlic
• 10g fresh ginger
• 1 red chilli
• 25g sesame oil
• 125g tomato paste
• 60g soy sauce(or tamari for gluten free)
• 60g honey
• Sesame seeds to sprinkle
• 20 small chicken wings (or 16 large ones)

Vegetables

• 4 serves of chopped mixed vegetables (e.g. green beans, capsicum, broccoli)
• 1cm knob of ginger finely diced
• 1 garlic clove finely diced
• 1 tbsp olive oil
• 3 tbsps soy sauce

1. Cook rice
2. Preheat oven to 200°C
3. Place garlic, ginger and chilli in TM bowl and chop for 5 sec / speed 9
4. Add oil, tomato paste, soy sauce, and honey and blend for 30 sec/ sp 9
5. Evenly space out the chicken wings on a lined baking tray and pour the tomato mixture on top
6. Using tongs, coat all the wings in the mixture and space evenly across the tray
7. Sprinkle sesame seeds over the wings
8. Bake in oven for 30 minutes or until golden and cooked through
9. While the wings are cooking add oil, ginger and garlic to a pan on medium heat
10. Saute for a few minutes then add chopped vegetables
11. Cook vegetables until just soft but still crunchy
12. Add soy sauce and mix for a minute before turning off the heat
13. Serve chicken wings with the rice and vegetables and top with extra soy sauce