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Teriyaki Chicken Drumsticks with Sautéed Sugar Snap Peas.

  • 2 ½ lb
    chicken drumsticks
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 4 (8 oz) pkg
    sugar snap peas
  •  
    black pepper
  •  
    cornstarch
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  •  
    sesame seeds
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Preheat the oven to 500°F, position rack in the centre, and place a baking sheet inside to warm up.
  • 2
    Peel and mince the garlic. Peel and mince or grate the ginger.
    4 cloves garlic
    2 (1 inch) pieces ginger root
  • 3
    In a large bowl, whisk together water and cornstarch. Add the minced garlic and ginger, honey, rice vinegar, and soy sauce; whisk again.
    4 tbsp cold water
    1 tsp cornstarch
    2 tbsp honey
    2 tbsp rice vinegar
    4 tbsp soy sauce
  • 4
    Add the chicken to the sauce and toss to coat.
    2 ½ lb chicken drumsticks
    
  • 5
    Remove baking sheet from the oven and line with foil. Add the chicken, reserving the sauce in the bowl.
  • 6
    Place in the oven and bake until chicken is golden brown and cooked through, 15-20 minutes. Spoon teriyaki sauce over the chicken a couple times during cooking until there is no more sauce left.
  • 7
    Heat a skillet over medium-high heat.
  • 8
    Wash the snap peas.
    4 (8 oz) pkg sugar snap peas
    
  • 9
    Add oil to the skillet and swirl to coat bottom. Add the peas and season with salt and pepper. Cook, tossing occasionally, until bright green and tender-crisp, 4-5 minutes.
    2 tbsp virgin coconut oil
    ½ tsp salt
    ½ tsp black pepper
  • 10
    Serve chicken drumsticks with sugar snap peas on the side. Sprinkle with sesame seeds and enjoy!
    2 tsp sesame seeds