Sticky chicken legs
Nutrition per serving
Calories | 349 kcal |
Protein | 21.4 g |
Carbs | 47.5 g |
Fats | 8.2 g |
Saturated Fat | 1.6 g |
Monounsaturated Fat | 2.9 g |
Polyunsaturated Fat | 2.7 g |
Sugars | 4.1 g |
Fiber | 3.6 g |
Sodium | 664 mg |
Ingredients
Soy Sauce (Low Sodium) | |
Sesame Oil | |
Ginger | |
Garlic | |
White Pepper | |
sesame seeds, whole, roasted or toasted | |
Chicken Leg | |
Bok Choi/Pak Choi/Chinese Cabbage raw | |
Microwave Brown Rice | |
Honey |
1. Mix together soy sauce, honey, sesame oil, peeled and finely grated ginger, crushed garlic and pepper in a small bowl. Keep back a small amount of this marinade for later.
2. Add chicken to bowl with marinade and mix thoroughly. Cover the bowl and marinate for 10 minutes.
3. Cover baking tray with baking paper and preheat oven to 200C (390F).
4. Now put chicken in the baking tray and cook for 25 minutes so that cooked through and golden appearance.
5. At same time steam the bok choy by cutting baby bok choy in 1/2 lengthwise, place side by side in shallow dish with 2 to 3 tablespoons water. Cover loosely with plastic wrap and microwave on high for 4 to 5 minutes or until tender and cooked through. Drain water.
6. Cook rice per instructions on packet. Add the remaining marinade.
7. Plate chicken with rice and bok choy. Sprinkle the sesame seeds over the top.