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Sticky Chile Drumettes

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 35 mins
Total time 35 mins
Yield Serves 4 (serving size: 5 drumettes)
If the skillet gets crowded, brown the chicken in batches.

Ingredients

  • 20 chicken drumettes, skinned
  • 1/4 cup canola oil
  • 1/3 cup chopped green onions
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons Thai sweet chili sauce (such as Mae Ploy)
  • 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 teaspoons rice vinegar
  • 2 teaspoons fish sauce

Nutrition Information

  • calories 272
  • fat 13.2 g
  • satfat 2.4 g
  • sodium 520 mg

How to Make It

  1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.

  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add green onions and ginger to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.

  3. Combine chili sauce, Sriracha, rice vinegar, and fish sauce, stirring well. Drizzle chili mixture over chicken; toss.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.