SERVES 4 
INGREDIENTS:

For The Teriyaki Wings 

500g Chicken Wing Nibbles

1/4-Cup Rice Malt Syrup

3/4-Cup Tamari

3 TBLS Sesame Oil

1/2-Cup Water

3 Cloves Garlic (crushed)

2 TBLS Sesame Seeds

S&P (season to taste)

For The Coconut Rice 

400ml Coconut Milk

400ml Boiling Water

400ml (Empty coconut milk tin) filled with Basmati Rice

For The Asian Greens

2 Bunches Bok Choy or Pak Choy (finely sliced)

1 Broccollini Bunch (stems trimmed)

1 Bunch Asparagus (chopped into 3 cm pieces)

2 Cloves Garlic (crushed)

1 Red Onion (thinly sliced)

1 TBLS Teriyaki Sauce

METHOD:

1. Combine all Teriyaki ingredients together in a mixing bowl, add chicken wing nibbles and mix until coated, cover and set aside in Fridge for 1-3 hours.

2. Preheat oven to 180°C.

3. Line a baking tray with baking paper and pour chicken wing nibbles onto tray. Bake in oven for 35-45 minutes, occasionally turning the wings so they don’t burn or stick to the tray.

4. Pour the coconut milk, boiling water, S&P and rice into a medium non-stick fry pan, stir to combine, cover with a lid and bring to the boil for 10 minutes, stirring occasionally so rice doesn’t stick to a pan. Turn off heat, leave covered for another 10 minutes before fluffing with a fork.

5. Meanwhile, heat the sesame oil in a medium non stick fry pan, Saute the garlic and onion until fragrant, add the greens and toss to combine cooking for a further 2-3 minutes, add the teriyaki and toss till all combined and warmed through.

6. Divide rice and wings between bowls, and pour any excess sauce over rice, top with Asian greens and serve immediately.

*OPTIONAL