Teriyaki Drumsticks with Snap Peas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $17.50
- Nutrition
- 560 cal · 48g protein
- kid-favorite
- high-protein
🍳 3 pans · Picky-eater safe bet: plain chicken, sauce on the side
Teriyaki Drumsticks with Snap Peas is a Asian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $18 in groceries. You'll need 3 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2½ lb chicken drumsticks
- 1 lb sugar snap peas
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 4 cloves garlic
- 2 tbsp fresh ginger, grated
- 1 tsp cornstarch
- 2 tsp sesame seeds
- 2 tbsp coconut oil
- 1 pinch salt
- 1 pinch black pepper
Steps
- Heat the oven to 425°F. Pat the drumsticks dry, rub with 1 tablespoon coconut oil, and season with salt and pepper. Arrange on a foil-lined sheet pan and roast 20 minutes.
- Meanwhile, mince the garlic and grate about 2 tablespoons of ginger. In a small saucepan, combine the soy sauce, honey, rice vinegar, half the garlic, half the ginger, and the cornstarch whisked into 2 tablespoons cold water. Simmer 2 to 3 minutes, stirring, until glossy and thick.
- Brush the drumsticks generously with the teriyaki sauce and roast 5 to 8 minutes more, until the glaze is sticky and the chicken reaches 165°F at the thickest part.
- While the chicken finishes, heat the remaining coconut oil in a large skillet over high. Add the snap peas with the remaining garlic and ginger and stir-fry 3 to 4 minutes until bright green and crisp-tender. Season with a pinch of salt.
- Sprinkle the drumsticks with sesame seeds and serve with the snap peas and any leftover sauce for dipping.
- Picky eater tip: serve a plain drumstick with the sauce on the side and raw snap peas for dipping.
- Make ahead: mince the garlic, grate the ginger, and mix the sauce up to 2 days ahead. Keep covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 28 g
- Saturated fat
- 9 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop