Sticky Chicken Wings with Fried Rice
Serves: 4
 Ingredients
1/4 cup tomato sauce
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp brown sugar
2 garlic cloves, crushed
12 chicken wings
Fried rice
1 Tbsp oil
200g frozen small peeled green prawns, thawed & roughly chopped
100g 97% fat-free ham, diced
5 green onions, thinly sliced
3 cups cooked rice
1 Tbsp soy sauce
Method
1. Combine tomato sauce, hoisin sauce, soy sauce, honey, brown sugar and garlic in a jug. Place chicken wings in a shallow ceramic dish. Pour marinade over. Coat wings with marinade. Cover with plastic wrap and refrigerate for 15 minutes.
2. Preheat oven to 200°C. Line a baking tray with baking paper. Place chicken wings on prepared tray. Bake for 25 minutes or until cooked through. Serve on a bed of fried rice.
3. To make fried rice: heat a wok over a high heat. Add oil. When hot add prawns, ham and green onions. Stir fry for 1 minute or until prawns just turn pink. Add rice and stir fry for 2 to 3 minutes or until heated through. Add soy, stir through and serve.
* For best results, cook rice the night before or at least 2 hours prior to cooking the fried rice.
This recipe is compliments of Inghams Chicken. |