Easy Weeknight Dish #1 - Baked Hoisin Chicken Drumsticks With Asian Red Quinoa Salad

Hoisin sauce is the barbecue sauce of China. I use it in many marinades and also by itself. This is an easy weeknight dish that comes together in less than 45 minutes with prep time. The quinoa can be cooked while the chicken is in the oven. You could also marinate the chicken overnight.

Mangia!

Baked Hoisin Chicken Drumsticks

1 1/2 lbs chicken drumsticks

2 tablespoons Hoisin sauce

1 tablespoon soy sauce

1 teaspoon rice wine vinegar

1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced

1 dash sriracha

Ground pepper

2 tablespoons White or black sesame seeds
2 green onions, chopped

Preheat oven to 400F.

Combine the chicken with Hoisin sauce, soy sauce, vinegar, sesame oil, sriracha and pepper. Transfer the chicken to a baking tray lined with aluminum foil, bake for 30-35 minutes or until the inside of the chicken is thoroughly cooked and no longer pink. Turn on broiler and broil for 1-2 minutes to brown the surface.

Remove from oven, sprinkle with sesame seeds and green onions and serve immediately.

Asian Red Quinoa Salad

1 cup quinoa

1 red bell pepper, chopped

1 cup snap peas, cut in half

6 green onions, chopped
1 jalapeno, chopped
1 can sliced water chestnuts

4 teaspoons fish sauce

3 limes, juiced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger
1 clove garlic, minced

1 teaspoon sriracha

pinch of red pepper flakes

½ cup chopped cilantro

Cook quinoa according to package directions, allow to cool to room temperature. Combine fish sauce, lime juice, soy sauce, sesame oil, grated ginger, garlic, sriracha and red pepper flakes.  Combine quinoa, vegetables and dressing in a bowl. Top with cilantro.