Simple & Succulent Teriyaki Lime Chicken Wings with Asian Greens

This is the perfect recipe for beginners. I was always intimidated by Asian cooking until, with a little inspiration from Trident, I decided to experiment and try something new.

Serves

4

Ingredients

• 1 kg chicken wings

• 250ml bottle of Trident Teriyaki & Lime Marinade

• 1 teaspoon of sesame oil

• 1 teaspoon of olive oil

• 1 medium sized brown onion sliced into 1cm wedges

• 1 teaspoon of ground ginger

• 1 small broccoli cut into florets

• 2 spring onions chopped diagonally in 3cm lengths

• 1 small handful of snow peas, ends trimmed

• 2 baby pak choi diced into 2cm thick pieces

• 2 tablespoons of soy sauce

• 1 teaspoon of sesame seeds

Instructions:

• Place the chicken wings and Trident Teriyaki & Lime Marinade in a medium size bowl, stir to coat. Cover and refrigerate for at least one hour.

• Preheat a fan forced oven to 200°C (220°C for conventional oven). Lightly grease a shallow baking tray and line with baking paper.

• Place chicken wings evenly on the baking tray and cook for 25 minutes.

• Meanwhile heat the sesame oil and olive oil in wok. Add the brown onion and ginger and stir-fry for 1-2 minutes.

• Add the broccoli, spring onion, snow peas and baby pak choi and continue to stir-fry for a further 3 minutes. Stir through the soy sauce, sprinkle with the sesame seeds and continue to stir for another 1-2 minutes.

• Divide the Asian greens evenly amongst the serving plates and top with the baked chicken wings.

• Tip: To save time use ginger that has already been ground down, available in tubes in most supermarkets. Ready to try something different? Replace the chicken wings with pork spare ribs for a new twist.