| 4 cm piece fresh ginger, peeled and grated | |
| 3 Cloves of Garlic - Chopped | |
| 80ml low-sodium soy sauce | |
| 3 Tbsp Honey | |
| 3 Tablespoons Sriracha Sauce | |
| 1.25 kg Chicken Drummets | |
| 500g Broccoli | |
| 1.5 Tsp Sugar | |
| 1/4 Tsp Cinnammon | |
| 1/8 Tsp Cayanne Pepper | |
| 90g Walnuts |
| 1. | In a large bowl, whisk together the ginger, garlic, the 5 tablespoons (80 ml) soy sauce, the vegetable oil, honey, and Sriracha. Add the chicken drumettes and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight, stirring a few times to coat the chicken with the marinade. |
| 2. | Preheat the oven to 425°F (220°C). Lightly spray a sheet pan with nonstick cooking spray, line with aluminum foil, and spray again. |
| 3. | In another large bowl, toss together the broccoli, olive oil, the 1½ teaspoons soy sauce, and the sesame oil. Season with salt and set aside. |
| 4. | To prepare the spiced walnuts, in a small bowl, stir together the sugar, ½ teaspoon salt, the cinnamon, and cayenne. In a medium bowl, toss the walnuts with 2 teaspoons water and then with the spice mixture. Set aside. |
| 5. | Remove the chicken from the marinade (reserving the marinade) and place on one end of the prepared pan. Roast for 20 minutes, then flip the chicken and brush with the reserved marinade. Place the broccoli on the other end of the pan (leaving room for the walnuts) and roast for 10 minutes. Stir the broccoli and place the walnuts in a single layer on the pan. Continue roasting until the chicken is opaque throughout, the broccoli is fork-tender, and the walnuts are toasted and deep brown, 5–8 minutes longer. Toss the broccoli with the walnuts and serve right away with the chicken. |
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