LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
50 MINS
15 MINS
35 MINS
INGREDIENTS
BASE RECIPE:
1 pack PnP Chicken Thighs & Drumsticks
1 sachet (120g) Blue Dragon Sticky Teriyaki Sauce
2 garlic cloves, grated
Zest of 1 lemon
½ tsp chilli flakes
1 cup chicken stock
STICKY ROAST CHICKEN WITH VEG:
2 chicken pieces from the roast chicken base recipe
250g veg of choice
2 Tbsp olive oil
WARM CHICKEN GRAIN BOWL WITH FRESH GREENS:
½ cup cooked basmati rice
4 florets PnP Tasty Stem Broccoli, steamed
⅓ cup grated carrot
⅓ cup slaw mix
½ an avo, sliced
2 chicken pieces from the roast chicken base recipe
1 Tbsp toasted sesame seeds
CHICKEN MAYO AND SLAW WRAP:
2 chicken pieces from roast chicken base recipe
1 cup slaw mix
2 Tbsp mayo
2 Tbsp teriyaki chicken bake sauce
Salt and pepper, to taste
2 white flour wraps
METHOD
1. Preheat the oven to 180°C. In a large baking tray, combine the stock, garlic, lemon zest, chilli flakes, and teriyaki sauce, reserving 2 tablespoons of the teriyaki sauce for brushing over the chicken.
2. Mix well until all the ingredients are evenly combined. Add the chicken pieces to the tray and brush the tops of the chicken with the reserved teriyaki sauce. *Chef’s Tip: Brushing the chicken with pure teriyaki sauce before baking helps create a beautifully golden, caramelised finish.
3. Bake for 30–35 minutes, basting the chicken with the sauce halfway through cooking. The chicken is ready when it is golden brown and the sauce has thickened.
STICKY ROAST CHICKEN WITH VEG:
Roast the vegetables in olive oil until tender and golden, cooked to your preference. Serve alongside the roasted chicken pieces.
WARM CHICKEN GRAIN BOWL WITH FRESH GREENS:
Place all your ingredients in a bowl and spoon over the chicken teriyaki sauce. Top with toasted sesame seeds.
CHICKEN MAYO AND SLAW WRAP:
Remove the chicken from the bone and shred the meat. Finely chop the skin and add it back to the chicken for extra flavour.
Transfer the chicken to a large bowl and add the slaw, mayonnaise, and Teriyaki Chicken Sauce. Mix everything together until well combined.
Spoon a generous amount of the filling into the centre of a wrap. Fold in the sides, then roll tightly to enclose the filling.
Sticky Roast Chicken Traybake
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
50 MINS
PREP TIME:
15 MINS
COOK TIME:
35 MINS
Sticky Roast Chicken Traybake
INGREDIENTS
BASE RECIPE:
1 pack PnP Chicken Thighs & Drumsticks
1 sachet (120g) Blue Dragon Sticky Teriyaki Sauce
2 garlic cloves, grated
Zest of 1 lemon
½ tsp chilli flakes
1 cup chicken stock
STICKY ROAST CHICKEN WITH VEG:
2 chicken pieces from the roast chicken base recipe
250g veg of choice
2 Tbsp olive oil
WARM CHICKEN GRAIN BOWL WITH FRESH GREENS:
½ cup cooked basmati rice
4 florets PnP Tasty Stem Broccoli, steamed
⅓ cup grated carrot
⅓ cup slaw mix
½ an avo, sliced
2 chicken pieces from the roast chicken base recipe
1 Tbsp toasted sesame seeds
CHICKEN MAYO AND SLAW WRAP:
2 chicken pieces from roast chicken base recipe
1 cup slaw mix
2 Tbsp mayo
2 Tbsp teriyaki chicken bake sauce
Salt and pepper, to taste
2 white flour wraps
METHOD
1. Preheat the oven to 180°C. In a large baking tray, combine the stock, garlic, lemon zest, chilli flakes, and teriyaki sauce, reserving 2 tablespoons of the teriyaki sauce for brushing over the chicken.
2. Mix well until all the ingredients are evenly combined. Add the chicken pieces to the tray and brush the tops of the chicken with the reserved teriyaki sauce. *Chef’s Tip: Brushing the chicken with pure teriyaki sauce before baking helps create a beautifully golden, caramelised finish.
3. Bake for 30–35 minutes, basting the chicken with the sauce halfway through cooking. The chicken is ready when it is golden brown and the sauce has thickened.
STICKY ROAST CHICKEN WITH VEG:
Roast the vegetables in olive oil until tender and golden, cooked to your preference. Serve alongside the roasted chicken pieces.
WARM CHICKEN GRAIN BOWL WITH FRESH GREENS:
Place all your ingredients in a bowl and spoon over the chicken teriyaki sauce. Top with toasted sesame seeds.
CHICKEN MAYO AND SLAW WRAP:
Remove the chicken from the bone and shred the meat. Finely chop the skin and add it back to the chicken for extra flavour.
Transfer the chicken to a large bowl and add the slaw, mayonnaise, and Teriyaki Chicken Sauce. Mix everything together until well combined.
Spoon a generous amount of the filling into the centre of a wrap. Fold in the sides, then roll tightly to enclose the filling.