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