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One Pan Sticky Sesame Chicken Thighs
One Pan Sticky Sesame Chicken Thighs
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One Pan Sticky Sesame Chicken Thighs

After an easy weeknight meal? Look no further than our one pan sticky chicken thighs with Chinese BBQ stir fry sauce to easily create that authentic taste at home.

Makes 4
Prep Time 15 minutes
Cook Time 30 minutes
Easy as
Ingredients
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

Avg. Quantity per Serving Avg. Quantity per 100g
Energy 1430 kJ 430 kJ
Protein 27.2 g 8.2 g
Fat, total 16.9 g 5.1 g
- saturated 3.7 g 1.1 g
Carbohydrate 18.6 g 5.6 g
- sugars 12.3 g 3.7 g
Dietary Fibre 2.3 g 0.7 g
Sodium 600 mg 180 mg
INGREDIENTS NUTRITION
Made with
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Sprinkle with spring onions to garnish. Serve with steamed rice and Asian greens.
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125 g Wattie’s Wok Creations Chinese BBQ Stir-Fry Sauce
1 tbsp lemon juice or rice vinegar
2 tsp sesame oil
1 tsp ginger
2 tsp sesame seeds
500 g boneless chicken thighs
600 g butternut pumpkin
2 tbsp olive oil
1 tbsp sesame seeds
2 onions
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