Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sweet Chili-Glazed Drumsticks

with Vegetable Fried Rice

Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    60 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our easy, crowd-pleasing recipe for fried rice (made with a vibrant mix of crisp peas, carrots, soft scrambled eggs, and more) is the perfect partner for these juicy chicken drumsticks, simply tossed in sweet chili sauce for a bright boost of flavor.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & glaze the chicken:
1 Cook & glaze the chicken:

STOVE: Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned chicken, turning occasionally, 20 to 22 minutes, or until browned and cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and thinly slice the onion. Halve the peas crosswise. Peel and finely chop the garlic and ginger. Combine in a bowl. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the cashews

Cook the vegetables & eggs:
4 Cook the vegetables & eggs:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper, Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pea mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Rinse and wipe out the pan. 

Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce, mirin, and vinegar. Transfer to the bowl of cooked vegetables and eggs. Add the chopped cashews. Stir to combine. Season with salt and pepper to taste. Serve the glazed chicken over the fried rice. Top the chicken with any remaining sauce from the bowl. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook & glaze the chicken:
1 Cook & glaze the chicken:

STOVE: Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned chicken, turning occasionally, 20 to 22 minutes, or until browned and cooked through. Transfer to a large bowl. Add the sweet chili sauce and toss to coat. Cover with foil to keep warm.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the rice:
Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and thinly slice the onion. Halve the peas crosswise. Peel and finely chop the garlic and ginger. Combine in a bowl. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Roughly chop the cashews

4 Cook the vegetables & eggs:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper, Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pea mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add 1 teaspoon of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Rinse and wipe out the pan. 

Cook the vegetables & eggs:
Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce, mirin, and vinegar. Transfer to the bowl of cooked vegetables and eggs. Add the chopped cashews. Stir to combine. Season with salt and pepper to taste. Serve the glazed chicken over the fried rice. Top the chicken with any remaining sauce from the bowl. Enjoy!