Pad Thai Chicken Drumsticks With Bean Sprout Slaw
41
- Prep Time10 min
- Total Time40 min
- Makes4 servings
Photo, Erik Putz.
Served with a bean sprout slaw, consider this chicken recipe a deconstructed pad Thai.
Ingredients
8 chicken drumsticks, (about 1 kg)
3/4 cup plus 2 tbsp pad Thai sauce, such as Thai Kitchen, divided
3 tbsp rice vinegar
3 tbsp canola oil
1 284-g bag carrot and broccoli slaw, (4 cups)
3 cups bean sprouts
4 green onions, thinly sliced, divided
1 cup cilantro leaves
1/4 cup chopped roasted peanuts, divided
2 red Thai chilies, (optional)
Instructions
POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment.
TOSS chicken with 1/2 cup pad Thai sauce in a large bowl. Arrange on prepared sheet and bake, flipping halfway, until skin is browned and centres are no longer pink, about 30 min.
WHISK 2 tbsp pad Thai sauce, rice vinegar and oil in a large bowl.
ADD slaw, bean sprouts, 3 green onions, cilantro, 3 tbsp peanuts and half of the chilies to the bowl, then toss until coated.
BRUSH baked chicken drumsticks with remaining 1/4 cup pad Thai sauce. Sprinkle with remaining peanuts, green onion and chilies, then serve with slaw.
Nutrition (per serving)
Calories 607, Protein 39g, Carbohydrates 36g, Fat 35g, Fibre 4g, Sodium 743mg.
Excellent source of vitamin C.
Kitchen Tip: To turn this into a party appetizer, use chicken wings in place of drumsticks, and bake 25 to 30 min.
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