Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!
Roughly chop cauliflower florets and place in a large food processor. Pulse until the texture resembles rice. Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
Heat 2 tablespoons coconut oil in a large nonstick skillet or wok, over medium heat.
Add onion and carrots, cooking 2-3 minutes, until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
Re-turn pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the re-served vegetable mixture. Return pan to heat and add remaining coconut oil.
Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy. Increase heat to medium-high, and create an opening in the middle of the cauliflower and add the eggs.
Immediately begin stirring the eggs around to quickly scramble and distribute among the cauliflower.
Once eggs are cooked, about 1-2 minutes, reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan.
Stir well to combine.
Allow everything to heat through, about 1 minute, top with cilantro and serve.
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
FOR PORK DUMPLING MEATBALLS:
In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.