Sticky chicken traybake with rice
The chicken legs get a deliciously sweet and sticky layer from the sweet chili sauce.
The sweet chili sauce gives the chicken legs a deliciously sweet and sticky coating. Add five spices for a spicy flavor, along with roasted vegetables and crunchy cashews, and you have a nutritious and delicious dinner!
Preparation
Preheat the oven to 200°C (400°F). In a bowl, combine the chicken with 2/3 of the Guilt Free Sweet Chili Sauce, 2/3 of the World Spice Blend - 5 Spices, and the soy sauce. Marinate the chicken in the refrigerator for at least 1 hour.
Cut the bok choy in half lengthwise. Peel the onion and roughly chop it. Cut the lemon into wedges.
Place the bok choy, onion, lemon, baby corn, and cashews on a baking sheet lined with parchment paper. Drizzle with olive oil. Mix well and spread evenly over the sheet. Add the marinated chicken legs and spread the marinade over the vegetables and chicken. Bake the traybake for 40-45 minutes, or until the chicken is cooked through.
Meanwhile, prepare the rice according to the package directions. Thinly slice the red chili pepper and pluck the cilantro leaves.
Garnish the traybake with the red pepper and coriander on top and squeeze a lemon wedge over the traybake. Garnish the rice with the remaining World Spice Blend - 5 Spices and the remaining Guilt Free Sweet Chili Sauce and serve with the traybake.
Variatietip
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Ingredients
- 4 kippenpoten
- 6 el Guilt Free - Sweet Chili saus
- 1,5 tl World Spice Blend - 5 Spices
- 2 el sojasaus minder zout
- 2 Shanghai paksoi
- 3 rode uien
- 1 citroen
- 250 gr mini maïs
- 100 gr ongezouten cashewnoten
- 2 el olijfolie
- 300 gr basmati rijst
- 1 rode peper
- 6 takken verse koriander
Supplies
- Baking tray
