Chicken wings with broccoli rice

Chicken wings with broccoli rice

This Chicken wing with broccoli rice is the perfect recipe for a low carb quick and easy dinner…so you don’t have to skip out on the flavour!

TOTAL TIME 1 hour | SERVES 4 

INGREDIENTS

• 2 tbsp Soy sauce
• 3 Garlic cloves, minced
• 2 tbsp Finely chopped fresh lemongrass
• 1 tsp Caster sugar
• 1 tbsp Oil
• 2 kg Chicken wings, tips removed
• 20 g Fresh ginger, cut into thin matchsticks
• 500 g Broccoli, finely chopped
• ⅓ cup Loosely packed fresh coriander

 GINGER DIPPING SAUCE

• 20 g Fresh ginger, cut into thin matchsticks
• 1 Garlic clove, minced
• 1 ½ cups Chicken stock
• 1 tbsp Soy sauce

SPRING ONION BROTH

• 2 cups Chicken stock
• 2 Spring onions, thinly sliced on the diagonal

METHOD

PREHEAT the oven to 200°C. Oil two large shallow oven trays and line with baking paper.

COMBINE soy sauce, garlic, lemongrass, sugar and oil in a bowl. Add chicken and toss to coat in mixture. Divide chicken, in a single layer, between oven trays; top with ginger. Roast for 40 minutes or until chicken is browned and cooked through. Baste with cooking juices twice during cooking.

PROCESS broccoli, in batches, until finely chopped and resembles rice grains. Blanch in a pot of boiling water for 20 seconds; drain. Spread on paper towel to dry; season to taste.

POUR warm broth into serving cups. Serve broccoli rice topped with chicken, coriander and dipping sauce.

 GINGER DIPPING SAUCE

COMBINE all the ingredients together in a bowl.

SPRING ONION BROTH

HEAT stock in a small saucepan until warm; stir in spring onions.

TIP: You can make your own stock for the spring onion broth using the wing tips, ginger and spring onion offcuts. Place everything in a pot with 1 litre cold water; simmer for 15 minutes and skim any scum from the surface. Strain through a fine-mesh sieve.

Print Recipe

Chicken wings with broccoli rice

Serves: 4

Total Time: 1 hour

Ingredients

• 2 tbsp Soy sauce
• 3 Garlic cloves, minced
• 2 tbsp Finely chopped fresh lemongrass
• 1 tsp Caster sugar
• 1 tbsp Oil
• 2 kg Chicken wings, tips removed
• 20 g Fresh ginger, cut into thin matchsticks
• 500 g Broccoli, finely chopped
• ⅓ cup Loosely packed fresh coriander
• Ginger dipping sauce
• 20 g Fresh ginger, cut into thin matchsticks
• 1 Garlic clove, minced
• 1 ½ cups Chicken stock
• 1 tbsp Soy sauce
• Spring onion broth
• 2 cups Chicken stock
• 2 Spring onions, thinly sliced on the diagonal

Instructions

1

Preheat the oven to 200°C. Oil two large shallow oven trays and line with baking paper.

2

Combine soy sauce, garlic, lemongrass, sugar and oil in a bowl. Add chicken and toss to coat in mixture. Divide chicken, in a single layer, between oven trays; top with ginger. Roast for 40 minutes or until chicken is browned and cooked through. Baste with cooking juices twice during cooking.

3

Process broccoli, in batches, until finely chopped and resembles rice grains. Blanch in a pot of boiling water for 20 seconds; drain. Spread on paper towel to dry; season to taste.

4

Pour warm broth into serving cups. Serve broccoli rice topped with chicken, coriander and dipping sauce.

For the Ginger dipping sauce

5

Combine all the ingredients together in a bowl.

For the spring onion broth

6

Heat stock in a small saucepan until warm; stir in spring onions.

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ALSO SEE: Brinjal bolognese bake 

Brinjal Bolognese bake