STICKY HONEY-SOY DRUMSTICKS

MAKES 4 SERVINGS

3 tbsp liquid honey

3 tbsp soy sauce

4 cloves garlic, minced 1 tbsp minced ginger

4 tsp sesame oil, divided ½ tsp chili garlic sauce

(such as sambal oelek) ¼ tsp + pinch salt

8 chicken drumsticks,

patted dry

3 carrots, thinly sliced 1 425 g pkg sugar snap

peas, trimmed (6 cups) 1 tbsp toasted sesame seeds Preheat oven to 425°F. Line baking sheet with parchment paper.

In large skillet, bring honey, soy sauce, garlic, ginger, 2 tsp of the sesame oil, the chili garlic sauce and ¼ tsp of the salt to boil; cook until slightly thickened, about 1 minute. Transfer 3 tbsp of the honey mixture to large bowl; set aside. Transfer remaining honey mixture to small bowl.

Place chicken on prepared pan; brush with half of the honey mixture in small bowl. Roast, flipping halfway through and brushing with remaining honey mixture in small bowl, until chicken is no longer pink inside, 30 to 35 minutes.

Meanwhile, wipe skillet clean. Heat remaining 2 tsp sesame oil over mediumhigh heat; stir-fry carrots and remaining pinch of salt for 4 minutes. Add snap peas; stir-fry until tender-crisp, about 2 minutes.

Transfer chicken to large bowl with honey mixture; add sesame seeds, tossing to coat. Using tongs, transfer chicken to serving platter. Toss vegetable mixture in same large bowl to coat with any remaining sauce; add to serving platter. Serve with steamed rice, if desired.

PER SERVING about 388 cal, 31 g pro, 17 g total fat (4 g sat. fat), 28 g carb (5 g dietary fibre, 19 g sugar), 142 mg chol, 1,047 mg sodium, 720 mg potassium. % RDI: 7% calcium, 26% iron, 131% vit A, 78% vit C, 20% folate.