SWEET AND SPICY GINGER CHICKEN DRUMSTICKS WITH SNOW PEAS AND MUS

Sweet and Spicy Ginger Chicken Drumsticks With Snow Peas and Mus image

I decided to try my hand at "Ready Set Cook". I chose 5 ingredients off the list, and this is what I came up with. Serve it over rice and you have a very tasty meal. I hope you all enjoy. Please Note: Prep time does not include marination time needed for chicken.

Provided by Chef Buggsy Mate

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups sweet chili sauce (found in the Asian food isle at your local grocery store)
1 cup soy sauce
1/8 cup fresh ginger, cut into strips
1 tablespoon sesame seeds
3 spring onions, green portion only, chopped
2 teaspoons red pepper flakes
8 chicken drumsticks
3 1/2 cups snow pea pods, fresh
8 ounces sliced mushrooms
1 (8 ounce) can water chestnuts, drained
2 tablespoons peanut oil or 2 tablespoons vegetable oil
rice (optional)

Steps:

With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
While chicken is in the oven, cook rice if desired; according to package directions.
During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
Spoon vegetables and sauce over rice and top each serving with two drumsticks.