Sweet & Sour BBQ Drumsticks  with Snow Pea, Carrot & Celery Salad

Sweet & Sour BBQ Drumsticks

with Snow Pea, Carrot & Celery Salad

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 675 Cals/serving

The “BBQ sauce” in this dish gets its sweet, sour, and spicy flavor from a number of staple Asian ingredients like sweet chili sauce, hoisin, and rice vinegar. Chinese five-spice, an essential Chinese spice blend made of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seed, adds a savory flavor and balanced heat. While mirin, a Japanese cooking wine made from rice, and rice vinegar makes a tangy dressing with mild sweetness.

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fresh
ingredients
Sweet & Sour BBQ Drumsticks  with Snow Pea, Carrot & Celery Salad
Title
  • 3 oz Snow Peas
  • 1 bunch Mint
  • 1 Carrot
  • 1 stalk Celery
  • 1 clove Garlic
  • 1 Small Piece Ginger
  • 6 Chicken Drumsticks
  • 1 tsp Chinese Five-Spice Powder
  • ¾ cup Basmati Rice
  • ⅓ cup Hoisin Sauce
  • ¼ cup Rice Vinegar
  • 1 Tbsp Sweet Chili Sauce
  • 1 Tbsp Mirin
  • 1 tsp Sesame Oil
  • 2 tsps Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Trim the stems off the snow peas. Peel the carrot. Cut the celery, carrot, and snow peas into thin matchsticks. Roughly chop the mint leaves. Peel and mince the ginger and garlic.
Roast the chicken:
2 Roast the chicken:
Lightly oil a baking sheet. Place the drumsticks in a bowl or plastic bag. Drizzle a little olive oil over the chicken, then sprinkle with the five-spice powder and some salt and pepper; toss until well coated. Transfer to the baking sheet and roast 28 to 32 minutes, or until browned and cooked through.
Cook the rice:
3 Cook the rice:
While the chicken roasts, cook the rice. In a small pot, combine the rice, 1½ cups of water, and a big pinch of salt. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 16 to 20 minutes, or until all of the water is absorbed. Remove from heat and fluff the finished rice with a fork.
Make the BBQ sauce:
4 Make the BBQ sauce:
In a medium pot, combine the hoisin, sweet chili sauce, ginger, garlic, sesame oil, half the rice vinegar, and 2 tablespoons of water. Heat the mixture on medium and simmer 4 to 6 minutes, or until slightly thickened, stirring occasionally.
Make the dressing & salad:
5 Make the dressing & salad:
While the sauce simmers, in a small bowl, combine the mirin and the remaining rice vinegar. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste. In a separate bowl, combine the carrot, celery, and snow peas. Add some of the dressing to the salad (you may have extra dressing) and toss to coat. Just before serving, add the mint to the salad and stir to combine.
Plate your dish:
6 Plate your dish:
Remove the sauce from the heat and add the roasted chicken drumsticks to the pot. Stir until each drumstick is thoroughly coated with sauce. Divide the cooked rice between 2 plates and place 3 drumsticks on each plate. Divide the salad between the plates. Garnish with the sesame seeds and any remaining BBQ sauce. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Trim the stems off the snow peas. Peel the carrot. Cut the celery, carrot, and snow peas into thin matchsticks. Roughly chop the mint leaves. Peel and mince the ginger and garlic.
2 Roast the chicken:
Lightly oil a baking sheet. Place the drumsticks in a bowl or plastic bag. Drizzle a little olive oil over the chicken, then sprinkle with the five-spice powder and some salt and pepper; toss until well coated. Transfer to the baking sheet and roast 28 to 32 minutes, or until browned and cooked through.
Roast the chicken:
Cook the rice:
3 Cook the rice:
While the chicken roasts, cook the rice. In a small pot, combine the rice, 1½ cups of water, and a big pinch of salt. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 16 to 20 minutes, or until all of the water is absorbed. Remove from heat and fluff the finished rice with a fork.
4 Make the BBQ sauce:
In a medium pot, combine the hoisin, sweet chili sauce, ginger, garlic, sesame oil, half the rice vinegar, and 2 tablespoons of water. Heat the mixture on medium and simmer 4 to 6 minutes, or until slightly thickened, stirring occasionally.
Make the BBQ sauce:
Make the dressing & salad:
5 Make the dressing & salad:
While the sauce simmers, in a small bowl, combine the mirin and the remaining rice vinegar. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste. In a separate bowl, combine the carrot, celery, and snow peas. Add some of the dressing to the salad (you may have extra dressing) and toss to coat. Just before serving, add the mint to the salad and stir to combine.
6 Plate your dish:
Remove the sauce from the heat and add the roasted chicken drumsticks to the pot. Stir until each drumstick is thoroughly coated with sauce. Divide the cooked rice between 2 plates and place 3 drumsticks on each plate. Divide the salad between the plates. Garnish with the sesame seeds and any remaining BBQ sauce. Enjoy!
Plate your dish: