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1
With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
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2
Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
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3
Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
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4
Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
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5
Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
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6
While chicken is in the oven, cook rice if desired; according to package directions.
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7
During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
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8
Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
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9
Spoon vegetables and sauce over rice and top each serving with two drumsticks.
