Great for Grilling

Sweet Chili-Glazed Drumsticks

with Vegetable Fried Rice

60 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

850 Cals (est.)

View Full Nutrition

fresh

ingredients

12 Chicken Drumsticks
2 Pasture-Raised Eggs
½ lb Snow Peas
¾ lb Carrots
1 Sweet Onion
2 cloves Garlic
¼ cup Sweet Chili Sauce
1 1-Inch Piece Ginger
3 Tbsps Roasted Cashews
2 Tbsps Rice Vinegar
2 Tbsps Mirin
2 Tbsps Soy Sauce
1 cup Jasmine Or Long Grain White Rice

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!