Empty My Fridge
Sticky Roast Chicken Tray Bake
Ingredients
- Chicken6 + 2 tbsp
- Chicken thigh1 packet
- Teriyaki sauce1 packet
- Garlic · grated2
- Lemon
- Chili flake · flakes½ tsp
- Chicken stock1 cup
- Veg of choice250 g
- Olive oil2 tbsp
- Rice · cooked½ cups
- Broccoli4
- Carrot · grated⅓ cups
- Slaw mix1 ⅓ cups
- An avo · sliced½
- Sesame seed · toasted1 tbsp
- Mayonnaise2 tbsp
- Salt and pepperto taste
- Flour2
- Method
Instructions
- Preheat the oven to 180°C. In a large baking tray, mix the stock, garlic, lemon zest, chilli flakes and teriyaki sauce, reserving 2 tbsp teriyaki sauce.
- Add the chicken and brush with the reserved teriyaki sauce.
- Bake for 30–35 minutes, basting halfway, until golden and caramelised.
- For the bowl or veg version, roast the vegetables in olive oil until golden and tender, and serve with the chicken.
- For the grain bowl, arrange the rice, greens and chicken in a bowl, spoon over teriyaki sauce and finish with toasted sesame seeds.
- For the wrap, shred the chicken and finely chop the skin, mix with slaw, mayonnaise and teriyaki sauce, season, spoon into wraps, fold in the sides and roll up tightly.
Summarized from Foodies of South Africa's video. Watch it for the details.
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GarlicLemonCarrotRiceChickenChicken thighAvocadoBroccoli
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