Skinny Teriyaki Drumsticks (Instant Pot or Cooktop)
Ingredients
- ¼ cup reduced-sodium soy sauce (Tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, from a jar or fresh grated, see shopping tips
- ⅛ teaspoon red pepper flakes, optional
- 8 chicken drumsticks (28 oz), skin removed
- Scallions, chopped, for garnish (optional)
Instructions
- For Instant Pot: Use sauté button, when hot, add soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Cook 2 minutes, stirring. Add chicken, cover, and lock the lid. Cook on high pressure 15 to 20 minutes, until chicken is tender. When pressure releases, remove chicken and sauce from instant pot and plate. Garnish with scallions, if desired.
- For Stove Top: Combine soy sauce, rice wine, honey, garlic, ginger, and red pepper flakes in a large, nonstick pan. Cook over medium-low heat. Stir and heat for about 2 minutes. Add chicken legs and cook for 5 minutes, Turn chicken, cover and cook for 20 minutes. Turn again, cover pan and cook for about 15 minutes more, until chicken is very tender. Remove chicken and sauce from pan and plate. Garnish chicken with scallions, if desired.
- Serve over brown rice, potatoes, steamed shredded cabbage, or my fav, cauliflower rice. Be sure to spoon some sauce over.
- These drumsticks freezes great.
Nutrition
Serving: 2drumsticksCalories: 193kcalCarbohydrates: 10gProtein: 27gFat: 4gSaturated Fat: 1gCholesterol: 96mgSodium: 685mgSugar: 9gBlue Smart Points: 4Green Smart Points: 5Plus Points: 5