All Recipes

One pan sticky sesame chicken thighs

Prep

15-30 mins

Total

45 MIN

Servings

4 Servings

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

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.

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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