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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If the skillet gets crowded, brown the chicken in batches. Ingredients:
20 chicken drumettes, skinned |
1/4 cup canola oil |
1/3 cup chopped green onions |
1 tablespoon minced peeled fresh ginger |
3 tablespoons thai sweet chili sauce (such as mae ploy) |
1 1/2 tablespoons sriracha (hot chile sauce, such as huy fong) |
2 teaspoons rice vinegar |
2 teaspoons fish sauce |
Directions:
1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add green onions and ginger to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
3. Combine chili sauce, Sriracha, rice vinegar, and fish sauce, stirring well. Drizzle chili mixture over chicken; toss.
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