PREPARATION TIME 40 MINUTES COOKING TIME 10 MINUTES
2 teaspoons sesame oil
8 chicken drumsticks
1/2 cup (125ml) chicken stock
2 teaspoons honey
2 tablespoons rice vinegar
1 teaspoon five-spice powder
6 cloves garlic, crushed
1/4 cup (60ml) soy sauce sauce
1/2cup water (125ml)
Peach salad
1.5 firm ripe peaches (350g), sliced thinly 4 green onions, sliced thinly
1 cup loosely packed coriander leaves 150g snow peas, trimmed, halved
2 lebanese cucumbers (260g), seeded, sliced thinly
1.5 cups (120g) bean sprouts
LIME AND VINEGAR DRESSING
1/4 cup (60ml) lime juice
1/4 cup (60ml) rice vinegar
2 teaspoons peanut oil
Imstructions
1 Heat oil in large deep frying pan, cook chicken, in batchers, about 5 minutes or unitil browned all over
2 Meanwhile, combine remaining ingredients in a jug.
3 Return chicken to pan with stock mixture, bring to boil. Reduce heat, simmer, cover, about 20mins or until chicken is cooked through.
4 Meanwhile, make mango salad. Make lime and vinegar dressing
5 Pour dressing into salad; toss gently to combine. Divide chicken and salad among serving plates, drizzle remaining pan juices over chicken.
WHITE PEACH SALAD Ingredients in a large bowl
LIME AND VINEGAR DRESSING place ingredients in screw-top jar: shake well
Serves 4
16.6g carbohydrate;
23.1g total fat (6.3g saturated fat) 1861kJ (445 cal)
41.5g protein
