Asian Chicken and Salad
  • Temps de préparation: 1h 40 min
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Asian Chicken and Salad

By 20 February 2023

Ingredients

Instructions

  • 1 kg chicken wings
  • 1/2 cup ketcap mani
  • 1 large lemon, squeezed
  • 1 tablespoon of honey
  • 2 garlic cloves, crushed
  • 2 cm peeled ginger, grated
    salad :
  • 2 Lebanese cucumbers, halved lengthwise, seeded, sliced
  • 3 tomatoes, quartered, seeded, sliced
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup salted roasted cashews, coarsely chopped
  1. Cut the chicken wings in 3 at the joints. Discard the wingtips. Place the chicken in a ceramic dish in a single layer. Combine ketcap mani, lemon juice, honey, garlic, and ginger in a pitcher. Whisk with a fork. For over the chicken. Turn to coat. Blanket. Refrigerate for 1 hour, if time permits.
  2. Preheat the oven to 200°C. Grease a roasting pan. Place the chicken in the roasting pan. For 2 tablespoons of marinade over the chicken. Roast for 20-25 minutes or until crispy and cooked through. Let cool.
  3. Transfer chicken to airtight serving size containers. Store in the refrigerator until ready to pack into lunch boxes.
  4. Make a salad: Combine cucumbers, tomatoes, parsley, onions and cashews in a large bowl. Season with salt and pepper. Mix to combine. Store the salad in airtight serving-size containers in the refrigerator until ready to pack in lunch boxes with chicken.
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Asian Chicken and Salad

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