Sticky Chicken Nibbles

2 Person - Sticky Chicken Nibbles

Chicken nibbles
 
500g Chicken nibbles
2 Cloves
Garlic, minced or finely diced
Pantry items  
2 Tablespoons Oil
2 Tablespoons Soy sauce
1/2 teaspoon Ground ginger powder
2 Tablespoons Honey or sugar
1/4 teaspoon Sea salt
1/4 teaspoon Pepper
   
Slaw  
1/4 Cabbage
1 (60g) Carrot
2 Tablespoons Mayonnaise (pantry)
   
Wedges  
2 Large (400g) Potatoes
1 Tablespoon Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.

4 Person - Sticky Chicken Nibbles

Chicken nibbles
 
1kg Chicken nibbles
3 Cloves Garlic, minced or finely diced
   
Pantry items  
3 Tablespoons Oil
3 Tablespoons Soy sauce
1 teaspoon Ground ginger powder
3 Tablespoons Honey or sugar
1/2 teaspoon Sea salt
1/2 teaspoon Pepper
   
Slaw  
1/4 Cabbage
1(60g) Carrot
2 Tablespoons Mayonnaise (pantry)
   
Wedges  
4 Large (800g) Potatoes
2 Tablespoons Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.

6 Person -Sticky Chicken Nibbles

Chicken nibbles
 
1.5kg Chicken nibbles
4 Cloves Garlic, minced or finely diced
   
Pantry items  
4 Tablespoons Oil
4 Tablespoons Soy sauce
1.5 teaspoons Ground ginger powder
4 Tablespoons Honey or sugar
1/2 teaspoon Sea salt
1/2 teaspoon Pepper
   
Slaw  
1/2 Cabbage
2 (120g) Carrot
4 Tablespoons Mayonnaise (pantry)
   
Wedges  
6 Large (1kg) Potatoes
2 Tablespoons Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.

Gluten-free 2 Person - Sticky Chicken Nibbles

Chicken nibbles
 
500g Chicken nibbles
2 Cloves
Garlic, minced or finely diced
Pantry items  
2 Tablespoons Oil
2 Tablespoons Soy sauce
1/2 teaspoon Ground ginger powder
2 Tablespoons Honey or sugar
1/4 teaspoon Sea salt
1/4 teaspoon Pepper
   
Slaw  
1/4 Cabbage
1 (60g) Carrot
2 Tablespoons Mayonnaise (pantry)
   
Wedges  
2 Large (400g) Potatoes
1 Tablespoon Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.

Gluten-free 4 Person - Sticky Chicken Nibbles

Chicken nibbles
 
1kg Chicken nibbles
3 Cloves Garlic, minced or finely diced
   
Pantry items  
3 Tablespoons Oil
3 Tablespoons Soy sauce
1 teaspoon Ground ginger powder
3 Tablespoons Honey or sugar
1/2 teaspoon Sea salt
1/2 teaspoon Pepper
   
Slaw  
1/4 Cabbage
1(60g) Carrot
2 Tablespoons Mayonnaise (pantry)
   
Wedges  
4 Large (800g) Potatoes
2 Tablespoons Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.

Gluten-free 6 Person - Sticky Chicken Nibbles

Chicken nibbles
 
1.5kg Chicken nibbles
4 Cloves Garlic, minced or finely diced
   
Pantry items  
4 Tablespoons Oil
4 Tablespoons Soy sauce
1.5 teaspoons Ground ginger powder
4 Tablespoons Honey or sugar
1/2 teaspoon Sea salt
1/2 teaspoon Pepper
   
Slaw  
1/2 Cabbage
2 (120g) Carrot
4 Tablespoons Mayonnaise (pantry)
   
Wedges  
6 Large (1kg) Potatoes
2 Tablespoons Oil (pantry)
1. Combine the chicken nibbles and marinade ingredients into a large bowl. Set aside for 20 minutes, or prepare in the morning and leave in fridge for the day.
2. Preheat oven 200ºc fan bake.
3. Place the chicken in an oven tray and cook for 40 minutes, or until cooked through.
4. Wash and peel potatoes. Slice into wedges and place in a bowl. Add oil and toss to coat.
5. Spread out on a greased tray and cook for 40 minutes.
6. Check the chicken at 20 and 30 minutes to turn and coat in sauce.
7. Thinly slice the cabbage and grate the carrot. Mix in a bowl together, add mayonnaise and salt and pepper to taste.
8. Remove the chicken and wedges from the oven. If there is still a lot of liquid left over in the chicken, you can pour this into a pan and reduce over a high heat until thick and sticky, then pour back over the chicken.
9. Serve with wedges and slaw.