125g pouch Wattie's Wok Creations Chinese BBQ Stir-Fry Sauce
1 tbsp lemon juice or rice vinegar
2 tsp sesame oil
1 tsp finely grated fresh ginger
2 tsp sesame seeds
500 g boneless chicken thighs, trimmed and cut in half
600 g butternut pumpkin
2 tbsp olive oil
1 tbsp sesame seeds
2 spring onions, sliced for garnish
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 230g
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 210C fan bake. Mix the Wok Creations Chinese BBQ Stir-Fry Sauce, lemon juice or rice vinegar, sesame oil, ginger and sesame seeds together in a large bowl. Add the chicken and toss to coat. Refrigerate until ready to use.
Remove the seeds from the pumpkin and cut flesh into 1 cm slices. Place the pumpkin slices in a single layer into a large baking tray lined with baking paper. Drizzle with olive oil and sprinkle over the sesame seeds. Season with salt and pepper.
Roast the pumpkin for 10 minutes. Top the pumpkin with the chicken and pour over any extra marinade. Roast for a further 20 minutes until the chicken and pumpkin are cooked through and caramelised.
Sprinkle with spring onions to garnish. Serve with steamed rice and Asian greens.
What do I need?
125 g Wattie’s Wok Creations Chinese BBQ Stir-Fry Sauce