- 12 small chicken drumsticks
- 200g Passage to Asia Teriyaki Chicken Stir-fry Sauce
- 500g sweet potato, cut into long wedges
- 2 tablespoons vegetable oil
- 1 bunch baby bok choy, halved lengthways
- 3 green onions, thinly slice diagonally
- 2 long red chillies, thinly sliced diagonally
- Thin egg noodles, to serve
| - Preheat oven to 200°C/180°C fan forced. Line a large shallow baking tray with baking paper. Place chicken and sweet potato into the baking tray. Add Passage to Asia Teriyaki Chicken Stir-fry Sauce and 1 tbsp oil. Toss until well coated. Bake for 45 minutes.
- Toss bok choy in a bowl with remaining oil. Place vegetables on tray around chicken and roast for 10 minutes or until tender. Serve sprinkled with green onion and chilli slices with noodles on the side.
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