Description
These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won’t miss the skin!
Yield: 4Servings | Serving Size: 2drumsticks
Ingredients
1/4cuplow sodium soy sauce, or gluten free
3tbsprice wine
2tbsphoney
2clovesgarlic, minced
1teaspoonfresh grated ginger
1teaspoonsriracha, optional
8drumsticks, 28 oz, skin removed
1tbspsesame seeds
chopped scallions
Instructions
Skillet Directions:
- Combine soy sauce, rice wine, honey, garlic, ginger and sriracha in a skillet and cook medium-low, stirring for about 2 minutes.
- Add the chicken and cook 5 minutes, covered. Turn chicken, cover and cook 20 minutes over medium-low. Turn again, cover and cook 15 minutes, until the chicken is very tender. Remove the cover, if the sauce isn’t thick simmer uncovered until sauce thickens, about 2 minutes.
Finish with scallions and sesame seeds.
Instant Pot Directions:
- Use saute button, when hot add soy sauce, rice wine, honey, garlic, ginger and sriracha and cook 2 minutes, stirring. Add the chicken, cover and lock the lid. Cook on high pressure 15 to 20 minutes until the chicken is tender.
When pressure releases, finish with scallions and sesame seeds.
Last Step:
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Nutrition
Serving: 2drumsticks, Calories: 309kcal, Carbohydrates: 22g, Protein: 34.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 152mg, Sodium: 994mg, Fiber: 0.5g, Sugar: 18.5g
