Sticky Honey Drumsticks

Name: Sticky Honey Drumsticks with Jasmine Rice and Broccoli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1.5 pound Chicken Drumsticks; ½ cup Jasmine Rice; 8 ounce Broccoli Florets; 1 thumb Ginger; 2 clove Garlic; 2 unit Scallions; 4 unit Soy Sauce; 1 jar Honey; 2 tablespoon Balsamic Vinegar; 1 tablespoon Sesame Seeds; 1 teaspoon Sriracha; unit Pepper; unit Salt; 2 teaspoon Olive Oil

with Jasmine Rice and Broccoli

Get 10 Free Meals + Free Breakfast For Life

Can we have a drumroll please? We’re introducing the most succulent drumsticks you’ve ever tasted! These chicken pieces are tossed in a glaze of balsamic, honey, ginger, and soy sauce that has some seriously big flavors going on. With such oversize personality, some more mild mannered accompaniments like white rice and steamed broccoli are all it needs to be complete.

Tags:

Gluten-free

•Spicy

Allergens:

Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1.5 pound

Chicken Drumsticks

½ cup

Jasmine Rice

8 ounce

Broccoli Florets

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

4 unit

Soy Sauce

1 jar

Honey

2 tablespoon

Balsamic Vinegar

1 tablespoon

Sesame Seeds

1 teaspoon

Sriracha

Not included in your delivery

unit

Pepper

unit

Salt

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories907 kcal

Fat35 g

Saturated Fat8 g

Carbohydrate63 g

Sugar15 g

Dietary Fiber4 g

Protein75 g

Cholesterol280 mg

Sodium1312 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small pot

•Large Pan

•Paper Towel

•Pot

•Strainer

Instructions

Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Fill a medium pot with 2 inches water and bring to a simmer. Peel and mince ginger. Mince or grate garlic. Trim and thinly slice scallions, keeping whites and greens separate.

Add rice to small pot. Cover, reduce to a simmer, and cook until tender, 15-20 minutes. Keep covered.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with paper towel and season all over with salt and pepper. Add to pan and cook until browned, 5-7 minutes. Remove from pan and set aside. Pour out and discard any fat released by chicken.

Add balsamic vinegar and soy sauce to pan, scraping up any browned bits stuck to bottom. Stir in 1 cup water, honey, sriracha, garlic, ginger, and scallion whites. Bring to a boil, then return chicken to pan and reduce to a simmer. Cover and cook until thickened, about 15 minutes. Flip chicken over halfway through.

Remove lid from pan with chicken and let sauce reduce to a sticky glaze, about 5 minutes. Meanwhile, place broccoli in medium pot of water. Increase heat to high and steam broccoli until tender, 3-5 minutes. Drain.

Toss chicken to evenly coat in glaze. Fluff rice with a fork. Divide rice and broccoli between plates, then top with chicken. Drizzle any remaining glaze from pan over plate. Garnish with sesame seeds and scallion greens.