If the skillet gets crowded, brown the chicken in batches.
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
How to Make It
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.
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.
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