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Sticky chicken and rice
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1 tbsp clear honey
1 tbsp wok oil
2 tbsp soy sauce
¼ tsp chilli flakes
1 tbsp tomato purée
800g pack essential Waitrose British Chicken Drumsticks
3 x 180g sachets frozen essential Waitrose White Rice
2 beaten medium essential Waitrose Free Range Eggs
300g frozen essential Waitrose Vegetable Mix
Preheat the oven to 200˚C, gas mark 6. Mix together 1 tbsp clear honey, 1 tbsp wok oil, 2 tbsp soy sauce, ¼ tsp chilli flakes and 1 tbsp tomato purée in a large bowl.
Score the flesh of an 800g pack essential Waitrose British Chicken Drumsticks and place in the bowl, turning until evenly coated. Place on a baking tray, discarding any excess sauce, and roast for 30 minutes until cooked through with no pink meat.
Meanwhile, microwave 3 x 180g sachets frozen essential Waitrose White Rice according to pack instructions. Heat 1 tbsp wok oil in a large frying pan, add 2 beaten medium essential Waitrose Free Range Eggs and stir until scrambled.
Add 300g frozen essential Waitrose Vegetable Mix and fry for 3-4 minutes. Stir in the cooked rice and season. Serve with the drumsticks with any remaining juice from the roasting tray drizzled over.
Typical values per serving:
This recipe was first published in September 2011.