Name: Satay chicken wings with asian slaw
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 12 chicken wings; 1/4 cup crunchy peanut butter; 165 millilitre can coconut milk; 2 tablespoon sweet chilli sauce, plus 2 tablespoons extra; 2 teaspoon soy sauce, plus 2 tablespoons extra; 1 tablespoon lemon juice, plus 2 tablespoons extra; 250 gram packet bought rainbow salad mix; 1/2 small chinese cabbage (wombok), finely shredded; 3 green onions, thinly sliced diagonally; 3 cup cooked long-grain white rice, to serve

Ingredients

12 chicken wings

1/4 cup crunchy peanut butter

165 millilitre can coconut milk

2 tablespoon sweet chilli sauce, plus 2 tablespoons extra

2 teaspoon soy sauce, plus 2 tablespoons extra

1 tablespoon lemon juice, plus 2 tablespoons extra

250 gram packet bought rainbow salad mix

1/2 small chinese cabbage (wombok), finely shredded

3 green onions, thinly sliced diagonally

3 cup cooked long-grain white rice, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a large roasting pan and add the chicken.

2.Combine peanut butter, coconut milk, sauces and juice in a small saucepan over low heat. Cook and stir for 2-3 minutes or until heated and smooth.

3.Add half the satay sauce to chicken; toss to coat. Cover with foil. Bake for 10 minutes. Remove foil; bake for 10 minutes more or until chicken is cooked.

4.Place salad mix, cabbage and onion in a large bowl. Combine extra sauces and extra juice in a small jug; pour over slaw. Toss to combine. Serve chicken with slaw, remaining satay sauce and rice.

Use drumsticks or drumettes instead of wings; cooking time will vary. Rainbow salad mix consists of shredded beetroot, carrot and broccoli stem. Make ahead: You can make satay sauce up to a day ahead; cover, then chill.
Note

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Ingredients

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