Chicken · Japanese · 35 min
Teriyaki Chicken Drumsticks with Sautéed Sugar Snap Peas
- 35 min
- 2–6 servings
- 678 kcal / serving
Teriyaki chicken drumsticks with sautéed sugar snap peas offer a glossy glaze and crisp-tender chicken, paired with bright-green peas. It’s a straight-forward weeknight combo that balances protein with a quick veggie side.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 ¼ lbchicken drumsticks
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 2 (8 oz) pkgsugar snap peas
From the pantry: black pepper, cornstarch, honey, rice vinegar, salt, sesame seeds, soy sauce, virgin coconut oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 2 (8 oz) pkgsugar snap peas
Meat & seafood
- 1 ¼ lbchicken drumsticks
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| sugar snap peas | 2 (8 oz) pkg | 4 (8 oz) pkg | 6 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F and place a baking sheet on a rack in the center to heat.
- Mince the garlic and grate or mince the ginger so they’re ready to mix.
- In a medium bowl, whisk together a little water with cornstarch, then add garlic, ginger, honey, rice vinegar, and soy sauce; stir until combined.
- Toss the chicken in the prepared sauce so each piece is coated.
- Line the hot baking sheet with foil, arrange the chicken on it, and keep the remaining sauce for brushing later.
- Bake the chicken until it is golden and cooked through, about 25–30 minutes, brushing with the reserved sauce a couple times during cooking.
- Meanwhile, heat a skillet over medium-high heat; rinse the sugar snap peas and pat dry.
- Add a little oil to the skillet, then the peas; season with salt and pepper and cook, tossing occasionally, until bright green and tender-crisp, 4–5 minutes.
- Serve the chicken with the sugar snap peas on the side and sprinkle sesame seeds over the dish.
Two tips
- Make the sauce ahead up to the point of mixing, then refrigerate for up to 1 day.
- Leftover sauce can be brushed on reheated chicken for extra glaze; if desired, serve peas on the side with a light sprinkle of sesame seeds.
Nutrition per serving
- Calories
- 678 kcal
- Protein
- 60 g
- Carbs
- 30 g
- Fat
- 35 g
- Fiber
- 7 g
- Sodium
- 314 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.