Sticky teriyaki wings with coconut rice
Sticky teriyaki chicken wings with coconut rice cooked in one pan. An easy dinner packed with sweet, savoury flavours and minimal washing up.
Source: Poppy Cooks
Ingredients
- long grain white rice, washed
- x 400ml tin of full-fat coconut milk
- hot water
- lemongrass stick, bruised
- green birds eye chilli
- market lime leaves
- tablespoons dark soy sauce
- tablespoons fish sauce, to taste
- tablespoons light brown soft sugar
- tablespoons runny honey
- garlic cloves, minced
- ginger root, peeled and grated
- tablespoons cornflour
- chicken wings, separated into flats and drums
- spring onions, finely sliced
- salt