Sticky Teriyaki Chicken Wings

Cut the carrot into thin crescents and chop the bell pepper into thin strips. Finely chop the green part of one scallion per person and set aside to use later as garnish. Cut the rest of the scallions into 3cm chunks.

Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.

Transfer the vegetables to a bowl and lightly drizzle with the sunflower oil. Add the rest of the Korean-style spices and season with salt and pepper, then toss well to coat. When the chicken wings have 20 minutes left, transfer the vegetables to the other side of the baking sheet to roast alongside.

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use tomorrow.

Quarter the lime. Place a large pot or saucepan over medium heat. Add the teriyaki sauce, honey, soy sauce and ginger paste, along with the juice of a quarter lime per person (see Tip). Mix well and allow to simmer for 2 - 3 minutes, then turn off the heat. When the chicken is done, transfer it to the pan and toss well to coat with the sauce.

Tip: if you'd like the sauce to be spicier, add some sambal from your pantry as preferred.