• ¼ cup Wattie’s Creations Hoisin Sauce
  • 2 Tbsp Wattie’s Creations Sweet Chilli Sauce
  • 1 tsp fresh ginger, finely grated
  • 750 g chicken nibbles
  • 1 Tbsp sesame seeds, toasted* (optional)
  • Thai basil or coriander leaves, to garnish (optional)
  1. In a large bowl, mix together Wattie’s Hoisin Sauce, Wattie’s Sweet Chilli Sauce and ginger. Add chicken nibbles and toss to coat. Cover. Refrigerate for 30 minutes to allow chicken to marinate.
  2. Preheat oven to 190°C (fan assisted).
  3. Place chicken nibbles in a single layer on a baking tray lined with baking paper. Bake for 25-30 minutes or until chicken is cooked. Garnish with toasted sesame seeds and Thai basil or coriander before serving, if wished.

Top Tips

  • Cook the chicken on a BBQ preheated to medium. Turn regularly to avoid the chicken burning, brushing with remaining marinade during cooking.
  • *To toast sesame seeds. Place in a small pan. Toast over a medium heat, shaking the pan often until golden, being careful not to burn.

Swap it out

  • Replace chicken nibbles with drumsticks. Cooking times will vary.

Switch it up

  • This sticky sauce works well with chicken, pork or beef kebabs.

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