If the skillet gets crowded, brown the chicken in batches.

Robin Bashinsky
Recipe by Cooking Light July 2013

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Randy Mayor; Stylist: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 5 drumettes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Chef'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.

Nutrition Facts

272 calories; fat 13.2g; saturated fat 2.4g; sodium 520mg.
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