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Sticky chicken drumsticks & sesame rice salad

This recipe makes a wonderful dinner or lunch on the go. Make sure to chill the rice and chicken as soon as they're cool, then pack into containers

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 779
  • Carbohydrates 72
  • Saturated Fat 6
  • Sugar 20
  • Protein 34
  • Fat 39
  • Fibre 2
  • Salt 2.5

Nutrition per serving

  • Calories 779
  • Carbohydrates 72
  • Saturated Fat 6
  • Sugar 20
  • Protein 34
  • Fat 39
  • Fibre 2
  • Salt 2.5

Ingredients

  • 4 chicken drumsticks
  • 2 tbsp clear honey, plus 1tsp
  • 2 tbsp tamari (or soy sauce if not gluten free)
  • 3 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 120g basmati rice
  • 70g kale, chopped
  • juice 2 limes
  • 100g radishes, halved
  • 1 tbsp sesame seeds

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the drumsticks in a roasting tin. Mix 2 tbsp honey, the tamari, 1 tbsp veg oil and 1 tbsp sesame oil in a bowl, then pour over the chicken – make sure each piece is covered. Roast for 25-30 mins.

  2. Meanwhile, cover the rice with 240ml water and bring to the boil. Cook for 8-10 mins until tender. Massage the kale with 1 tbsp veg oil for 5 mins until softening (this makes it less chewy). Drizzle over the lime juice, remaining sesame oil and honey, and season. Add the radishes and set aside. 

  3. Fry the rice in the remaining veg oil in a non-stick pan to dry out. Add to the kale, and toss to combine.

  4. Serve the drumsticks with the salad and scatter over the sesame seeds.

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