Easy Asian Chicken and Why Sleep is Important


I’ve been feeling extra-emotional lately, I think due mainly to how little sleep I have been getting (thanks to my statistics midterm and ongoing thesis work). Anyway, I watched last night’s Glee episode Original Song today where New Directions competes against The Warblers and Aural Intensity at regionals and I won’t lie, I got a little teary. I won’t spoil it for those who haven’t seen it but I will say that I love what they have done with Kurt’s character and the direction the show took when they added Darren Criss. (And whatever happened to Charice? I was really looking forward to her being in the show. Maybe she’ll turn up at Nationals.)

Anyway, after I got happy-teary and sentimental-teary during Glee, I decided to make something that was easy enough that my sleepy-self could make it without messing it up. It wound up being quite delicious: Asian-style baked chicken, rice, and a veggie stir-fry. I made two sauces and doused the half of the chicken in each sauce.

Honey Garlic Sauce

Adapted from Living Lou


  • 1/4 cup Soy Sauce
  • 1/4 cup honey
  • 1/4 tsp onion powder (or dried minced onion)
  • 1/4 tsp ground ginger
  • 1 tsp fresh ginger, minced
  • 2 large cloves of garlic, minced

Dark Sauce

Adapted from Greedy Gourmet


  • 6 tbsp honey
  • 3 tbsp fish sauce
  • 1½ tbsp soy sauce
  • 2-3 tbsp lemon juice
  • 3 tbsp rice wine vinegar (or 2 tbsp apple cider vinegar and 1 tbsp white wine)
  • 1½ tbsp sesame oil


  1. Preheat the oven 285°F.
  2. Lightly oil 2 small baking dishes. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil, cover with foil and bake in the oven for 40 minutes.
  3. Prepare the glaze(s) in the meantime. For each glaze, mix all the ingredients together in a small bowl until evenly combined.
  4. Take the chicken out of the oven and increase the temperature to 350°F.
  5. Pour the glaze(s) over the drumsticks and wings in each baking dish.
  6. Return the chicken to the oven and bake for another 20-30 minutes, turning several times, until the chicken is tender and nicely glazed.
  7. Let the chicken rest for a few minutes before serving.

The Best Stir-fry Veggies

Adapted from Pink Bites


  • 3 cups of assorted vegetables, chopped into bite size pieces*
  • 1 tablespoon of peanut oil
  • 1 tablespoon of sesame oil
  • 2 green onions, sliced and white and green parts separated
  • 2 garlic cloves, chopped
  • 1/2 teaspoon of grated fresh ginger
  • 1/2 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of water
  • salt, pepper and Chinese 5 spice powder

*I used 2 green onions and 2 whole carrots, plus approximately a half-cup of cauliflower, a half-cup of mushrooms, a half-cup of white onion, and a cup of red pepper.

  1. In a small bowl, mix the brown sugar, soy sauce and water; set aside.
  2. Bring a wok or a large pan to medium high heat and add the two oils.
  3. Quickly cook the  green onions (white parts only) until soft, about a minute.
  4. Add the garlic and ginger and cook it for about 30 seconds, being careful not to burn the garlic.
  5. Add all the chopped vegetables and cook, stirring it often. Cook vegetables 5 minutes.
  6. Add the sauce and continue cooking vegetables until they are done but still crunchy, about 5 more minutes. Add the green onions (green parts) on the last minute of cooking.
  7. Season vegetables with salt, pepper and a pinch of 5 spice powder.

The only thing that went a little weird was when I had to substitute something for honey. Apparently you can use 3/4 cup corn syrup with 1/2 cup sugar to replace 1 cup of honey. I tried to melt the sugar into the corn syrup so that it would be the consistency of honey, and that kind of worked. However, the faux-honey in the dark sauce burned in the oven and both sauces were a little thin, so I definitely recommend using honey rather than a substitute.

Other than that, this was a lovely meal; the veggies might have actually been my favorite part. In fact, I might go attack those leftovers now…

PS The reason sleep is important is because (I’m pretty sure that) it is positively correlated with your level of sanity. It is definitely negatively correlated with the number of tears shed in a week, at least for me, haha.

One response »

  1. Pingback: Nostalgia circle | adventurouseappetite

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s