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Teriyaki Chicken Drumsticks

Teriyaki Chicken Drumsticks

with Garlic Rice & Asian Veggies

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Roasted in the oven and with tasty, slightly charred edges, chicken drumsticks are an easy and delicious way to enjoy Asian-inspired flavours. Served with fragrant garlic rice plus crunchy greens and peanuts, this mild meal is a family winner!

Tags:Quick Prep

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Total Time55 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 knob




1 packet

chicken drumsticks

1 packet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

basmati rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bunch

baby broccoli

1 bag

green beans

1 packet

crushed peanuts


1 sachet

Thai seven spice blend


1 bag

Asian greens

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

20 g



1.5 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3406 kJ
Fat34.3 g
of which saturates11.9 g
Carbohydrate77.1 g
of which sugars12.8 g
Protein45.2 g
Sodium1866 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Finely grate the ginger. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the teriyaki sauce, Thai seven spice blend, ginger, soy sauce, brown sugar, lemon zest, 1/2 the garlic and a squeeze of lemon juice. Add the chicken drumsticks and toss to coat. Transfer the marinated chicken to a baking dish lined with foil and arrange in a single layer.


Bake the chicken for 20 minutes. Remove from the oven, turn the drumsticks and spoon over any juices in the baking dish. Bake until the chicken is cooked through, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish! Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, heat the butter and a dash of olive oil in a medium saucepan over a medium heat. Cook the remaining garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, trim the baby broccoli and green beans. Roughly chop the Asian greens.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 5-6 minutes. Add the Asian greens and cook until softened, 1-2 minutes.


Divide the garlic rice between plates and top with the teriyaki drumsticks and veggies. Spoon over the remaining sauce from the baking dish. Garnish with the crushed peanuts and serve with any remaining lemon wedges.