Method:
Serves 4
For The Marinade
- ¼ cup Teriyaki sauce
- 1 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 8 chicken drumsticks
- a pinch of white pepper
For The Salad
- ½ cucumber, sliced into ribbons
- 5g mint leaves
- 10g coriander leaves
- 50g bean sprouts
- ½ red onion, sliced
- 150g rice noodles, cooked
- 50g toasted peanuts
For The Dressing
- 1 garlic clove, crushed
- 3 tbsp sesame oil
- juice of 1 lime
- 2 tsp sugar
- 1 tsp fish sauce
1 Preheat oven to 180°C. Pour the Teriyaki sauce, honey, and olive oil into a bowl; add the garlic. Whisk to combine and season well. Add the chicken and marinate for 10 minutes.
2 Heat a griddle pan, cook the drumsticks on both sides until crispy. Place in a baking tray, drizzle with marinade and cook for 5 to 8 minutes or until cooked.
3 Toss together salad ingredients. Whisk together dressing ingredients.
4 To Serve Serve chicken with salad and drizzle with dressing.
Text and image: Fairlady
