Sweet and Spicy Ginger Chicken Drumsticks With Snow Peas and Mus
"I decided to try my hand at "Ready Set Cook". I chose 5 ingredients off the list, and this is what I came up with. Serve it over rice and you have a very tasty meal. I hope you all enjoy. Please Note: Prep time does not include marination time needed for chicken."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 cups sweet chili sauce (found in the Asian food isle at your local grocery store)
- 1 cup soy sauce
- 1⁄8 cup fresh ginger, cut into strips
- 1 tablespoon sesame seeds
- 3 spring onions, green portion only, chopped
- 2 teaspoons red pepper flakes
- 8 chicken drumsticks
- 3 1⁄2 cups snow pea pods, fresh
- 8 ounces sliced mushrooms
- 1 (8 ounce) can water chestnuts, drained
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- rice (optional)
directions
- With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
- Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
- Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
- Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
- Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
- While chicken is in the oven, cook rice if desired; according to package directions.
- During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
- Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
- Spoon vegetables and sauce over rice and top each serving with two drumsticks.
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Reviews
-
Full disclosure: I only made the chicken portion of this recipe as I didn't have the veggies on hand. I prepared only half the amount of the marinade and had more than enough to marinate 8 jumbo drumsticks. The marinade is spicy, sweet, sassy, and a keeper. I loved the flavors & the tip on cutting ginger in a totally new way. I boiled the marinade & used it to glaze the chicken as it baked. The legs were large & took about an hour. The small amount of sauce was drizzled over rice and left us wishing for more. Thank you for your entry & good luck in the contest! :-)
RECIPE SUBMITTED BY
I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down.
My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking.
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