Sriracha Chicken Tray Bake

Name: Sriracha Chicken Tray Bake
Prep time: 3 min
Cook time: 55 min
Total time: 58 min
Ingredients: 2 trays chicken drumsticks; 350 ml chicken stock; 2 tbsp kecap manis; 2 tbsp Trident Sriracha; 2 tbsp soy sauce; 250 g green beans (halved); 400 g Trident Singapore Noodles; 1 packet bok choy (quartered); 1 bunch spring onions (cut into 5cm pieces); Chilli (finely sliced); Coriander

Chicken drumsticks and noodles baked in a rectangle white oven tray, garnished with red chill and green herbs.

An easy and budget friendly one-pan family meal for weekends. Maximum flavour, minimal mess!

Print Pin Rate

Prep Time 3

Cook Time 55

Total Time 58

Course Dinner

Cuisine Asian fusion

Servings people

Ingredients

2 trays chicken drumsticks

Marinade

350 ml chicken stock
2 tbsp kecap manis
2 tbsp Trident Sriracha
2 tbsp soy sauce
250 g green beans halved
400 g Trident Singapore Noodles
1 packet bok choy quartered
1 bunch spring onions cut into 5cm pieces

To garnish (optional)

Chilli finely sliced
Coriander

Instructions

Preheat the oven to 180°C.
Combine all marinade ingredients in a bowl and whisk until well combined.
Place chicken drumsticks in a roasting tray and cover with marinade. Bake for 30 minutes, basting the chicken halfway through.
Remove the tray from the oven, place the chicken on a plate and fill the tray with the beans, noodles, spring onions then bok choy. Transfer the chicken back to the tray over the noodles and vegetables. Cook for a further 20 minutes.
Take the chicken out, mix the noodles and vegetables and return to the oven for 5 minutes.
Garnish with chilli and coriander and serve hot.