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One pan sticky sesame chicken thighs

Prep

15-30 mins

Total

45 MIN

Servings

4 Servings

One pan sticky sesame chicken thighs

Ingredients

  • 125

    g

    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

Instructions

  1. Step 1

    Preheat the oven to 210°C 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.

  2. 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.

  3. 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.

  4. Step 4

    Sprinkle with spring onions to garnish. Serve with steamed rice and Asian greens.

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