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Recipe Instructions

Preheat oven to 180°C. Line a large baking tray with baking paper.

Arrange the pear and chicken on lined tray. Combine the teriyaki sauce, lemongrass paste and honey in a small bowl. Drizzle over the chicken mixture. Spray with olive oil spray. Season. Bake for 25 mins or until the pear is golden and the chicken is cooked through.

Meanwhile, heat a wok or large non-stick frying pan over high heat. Add oil and swirl to coat base of wok or pan. Add the Chinese broccoli and stir-fry for 1 min. Add a little water and toss until tender-crisp.

Place Chinese broccoli on a serving platter. Top with chicken mixture and sprinkle with coriander and cashew.

Recipe Ingredient

3 nashi pears, cut into wedges

500g Australian Chicken Tenderloins, trimmed

40.00 ml teriyaki sauce

20.00 ml lemongrass paste

28.60 gm Pure Australian Honey

2 tsp sesame oil

2 bunches Chinese broccoli, trimmed, halved

Coriander leaves, to serve

Honey-roasted cashews, coarsely chopped, to serve

Recipe Cuisine


Cook Time


Prep Time


Total Time



299.95 calories

6 grams fat

1 grams saturated fat

29 grams carbohydrates

26 grams sugar

31 grams protein

609 milligrams sodium



Recipe Category



Asian, cashews, chicken, fish allergy, gluten allergy, honey, nuts, peanut allergy, pear, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, wheat allergy, bake, gourmet, oven, 30 minute, children, family friendly, kid friendly, homemade, dinner, weeknight, spring, summer, autumn, savoury, easy dinner, low fat, healthy


This healthy Asian-inspired chicken tray bake is the perfect combo of salty-sweet.

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