|1/4 cup||teriyaki sauce|
|2||garlic — cloves, crushed|
|8||chicken — drumsticks|
|white pepper — pinch|
|1/2||cucumber — sliced into ribbons|
|10 g||fresh coriander|
|50 g||mixed bean sprouts|
|1/2||red onion — sliced|
|150 g||noodles — rice, cooked|
|50 g||peanuts — toasted|
|1||garlic — cloves, crushed|
|limes — juice only|
|1 tsp||fish sauce|
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.
Heat a griddle pan, cook the drumsticks on both sides until crispy. Place in a baking tray, drizzle with marinade and cook for 5–8 minutes or until cooked.
Toss together salad ingredients. Whisk together dressing ingredients.
To serve: Serve chicken with salad and drizzle with dressing.
Reprinted with the permission of Fairlady.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
ALSO, try these recipes: