|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.
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