Ginger Teriyaki Chicken Drumsticks
with Garlic Veggies & Fresh Chilli
This comforting dish combines Asian flavours and slow-cooker goodness. A little bit of patience is required, but this low-labour cooking technique results in falling-off-the-bone chicken drumsticks and meltingly tender onions flavoured with garlic, ginger and teriyaki. Simple accompaniments of fluffy rice and garlic veggies allow this meal to shine!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
3 clove
garlic
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
chicken drumsticks
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1
carrot
1 packet
green beans
½
Fresh Chilli (Optional)
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Slice onion (see ingredients) into wedges. Finely chop garlic. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken drumsticks and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken drumsticks, until browned on all sides, 3-4 minutes (the chicken will finish cooking in the slow cooker!). • Add ginger paste and half the garlic and cook until fragrant, 1 minute.
• Transfer chicken drumsticks to the slow cooker. Add onion, teriyaki sauce, the water and a pinch of salt to the slow cooker and set cooking temperature to high. • Place lid on the slow cooker and cook until chicken is tender and cooked through (when no longer pink inside), 4-5 hours.
TIP: No slow cooker? Preheat oven to 240°C/220°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and cook until chicken is tender and cooked through (when no longer pink inside), 25 minutes.
• When the chicken has 15 minutes remaining, boil the kettle. • Thinly slice carrot into sticks. Trim green beans. Thinly slice fresh chilli (if using).
• Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide jasmine rice between bowls • Top with ginger teriyaki chicken drumsticks and garlic veggies. • Garnish with chilli to serve. Enjoy!