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Oven-Baked Teriyaki Chicken with Crunchy Veggie Slaw Recipe

Oven-Baked Teriyaki Chicken with Crunchy Veggie Slaw recipe


This is a yummy chicken dish with a sweet and savory teriyaki glaze. The chicken gets baked until it's super juicy. It comes with a fresh veggie slaw that has crunchy lettuce and carrots. It's a fun dinner that's really tasty!


1 kg chicken drumsticks
60 ml teriyaki sauce
1 romaine heart
150 g shredded carrots
15 ml honey
15 ml soy sauce
10 ml toasted sesame oil
5 ml rice vinegar
30 g sliced almonds
Salt to taste
Pepper to taste


Preheat your oven to 230°C (450°F).
In a baking dish, mix together the teriyaki sauce, honey, soy sauce, and 5 ml of the sesame oil. Season the chicken drumsticks with salt and pepper, then add them to the dish and coat them in the sauce.
Put the dish in the oven and bake the chicken for 30 minutes, turning the drumsticks halfway through, until they're cooked all the way.
While the chicken is baking, wash and dry the romaine heart. Cut it in half lengthwise, then chop it into thin strips.
In a big bowl, whisk together the remaining 5 ml of sesame oil with the rice vinegar. Add the shredded carrots and romaine strips to the bowl and toss everything to mix it with the dressing.
Take the chicken out of the oven when it's done and let it rest for a few minutes.
Sprinkle the sliced almonds over the veggie slaw and give it another quick toss.
To serve, put some chicken drumsticks on each plate with a big scoop of the crunchy veggie slaw. Enjoy your meal!

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