Chicken drumsticks were on sale and I had all sorts of Asian ingredients in the pantry and the refrigerator. And as I mixed and measured, it came together!
7 chicken legs, lightly salted
1 T. olive oil
1 cup chicken broth
1 1/2 T. Sriracha hot sauce (more or less!)
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce
1 T. honey
1/8 t. crushed red pepper flakes
1 T. minced garlic
2 t. grated fresh ginger
1 t. cornstarch
1/3 cup whole cashews
sesame seeds for garnish
cooked white rice
In a large skillet, brown chicken legs in olive oil over high heat.
While chicken legs are browning, in a medium bowl, whisk together the next 8 ingredients. Pour this mixture carefully around the chicken legs and bring to a boil.
Reduce heat so that the liquid is gently simmering and cover. Let cook for 15 - 20 minutes, turning chicken over occasionally.
Put the cornstarch in a small bowl and add a few tablespoons of the sauce. Mix together with a fork and then pour it into the skillet. The cornstarch slurry will help thicken the sauce so it will glaze the chicken. Let cook for another 5 minutes or so.
Remove chicken to a plate and add the cashews to the sauce. Bring to a boil for a minute or so.
Return chicken to skillet and remove from heat. Plate the drumsticks over the cooked rice and spoon the cashew glaze over the chicken and rice. Garnish with the green onions and sesame seeds and additional red pepper flakes if you'd like.