Full of flavour, these teriyaki chicken drumsticks are an easy and delicious way to switch up your meals this week. Served with pickled veggies, rice and quinoa, it’s a winning dish the family will love.
Serves44
Cook time2 hr 5 mins2 hour 5 minutes
Prep time20 mins20 minutes, + 2 hours standing time
+ 2 hours standing time
Ingredients
1 tsp olive oil
1kg Coles Australian RSPCA Approved Chicken Drumsticks
3 garlic cloves, thinly sliced
4cm-piece ginger, peeled, cut into matchsticks
1/3 cup (80ml) soy sauce
1/4 cup (55g) brown sugar
1/3 cup (80ml) white vinegar or apple cider vinegar
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Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning, for 2-3 mins or until golden brown all over. Transfer to a slow cooker. Add the garlic, ginger, soy sauce, 2 tbs sugar and half the vinegar. Cover and cook for 2 hours on high (or 4 hours on low) or until the chicken is falling off the bone.
Step 2
Meanwhile, combine remaining sugar and vinegar with 1 tbs water in a bowl. Add carrot and cucumber. Season with salt. Toss to combine. Set aside for 2 hours to develop the flavours. Drain.
Step 3
Cook rice and quinoa in a saucepan of boiling water following packet directions.
Step 4
Remove chicken from the slow cooker. Transfer 1/2 cup (125ml) of the cooking liquid to a small bowl. Stir in cornflour. Return to the slow cooker and stir to combine. Season. Return chicken to the slow cooker and stir to coat in sauce.
Step 5
Divide the rice and quinoa, avocado, pickled vegetables and chicken among serving plates. Spoon over the sauce.
Prep time20 mins20 minutes, + 2 hours standing time
+ 2 hours standing time
Ingredients
1 tsp olive oil
1kg Coles Australian RSPCA Approved Chicken Drumsticks
3 garlic cloves, thinly sliced
4cm-piece ginger, peeled, cut into matchsticks
1/3 cup (80ml) soy sauce
1/4 cup (55g) brown sugar
1/3 cup (80ml) white vinegar or apple cider vinegar
2 carrots, cut into long matchsticks
2 Lebanese cucumbers, cut into long matchsticks
1 tbs cornflour
1 cup (200g) Sunrice Brown Rice & Quinoa
1 avocado, stoned, peeled, sliced
Description
Full of flavour, these teriyaki chicken drumsticks are an easy and delicious way to switch up your meals this week. Served with pickled veggies, rice and quinoa, it’s a winning dish the family will love.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning, for 2-3 mins or until golden brown all over. Transfer to a slow cooker. Add the garlic, ginger, soy sauce, 2 tbs sugar and half the vinegar. Cover and cook for 2 hours on high (or 4 hours on low) or until the chicken is falling off the bone.
Step 2
Meanwhile, combine remaining sugar and vinegar with 1 tbs water in a bowl. Add carrot and cucumber. Season with salt. Toss to combine. Set aside for 2 hours to develop the flavours. Drain.
Step 3
Cook rice and quinoa in a saucepan of boiling water following packet directions.
Step 4
Remove chicken from the slow cooker. Transfer 1/2 cup (125ml) of the cooking liquid to a small bowl. Stir in cornflour. Return to the slow cooker and stir to combine. Season. Return chicken to the slow cooker and stir to coat in sauce.
Step 5
Divide the rice and quinoa, avocado, pickled vegetables and chicken among serving plates. Spoon over the sauce.
