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Teriyaki chicken drumsticks with pickled veggies

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

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.

  • Serves4
  • Cook time2 hour 5 minutes
  • Prep time20 minutes, + 2 hours standing time
Teriyaki chicken drumsticks with pickled veggies


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Cook rice and quinoa in a saucepan of boiling water following packet directions.
  4. 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.
  5. Step 5

    Divide the rice and quinoa, avocado, pickled vegetables and chicken among serving plates. Spoon over the sauce.

Nutrition Information

Per Serve

Energy: 2102kJ/503 Cals (24%)

Protein: 33g (66%)

Fat: 23g (33%)

Sat fat: 6g (25%)

Carb: 37g (12%)

Sugar: 20g (22%)

Fibre: 8g (27%)

Sodium: 1534mg (77%)