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Honey Lemongrass Chicken Legs

Honey Lemongrass Chicken Legs

over Jasmine Rice and Snow Peas

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If cooking chicken legs looks complicated, fear not. In this recipe, they’re simply seared in the pan, then transferred to the oven to finish. In the meantime, you can easily put together the jasmine rice and snow peas. At the end, the chicken is given a brushing of honey lemongrass sauce—a finishing touch that creates a huge wave of citrusy, sweet flavor.

Tags:SpicyContains shellfish
Allergens:SoyWheatFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

1 unit

Lemongrass

2 unit

Lime

16 ounce

Chicken Legs

¾ cup

Jasmine Rice

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 ounce

Honey

1 teaspoon

Fish Sauce

(ContainsFish)

1 teaspoon

Sriracha

8 ounce

Snow Peas

¼ ounce

Cilantro

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber5 g
Protein51 g
Cholesterol190 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Bring 1¼ cup water and a large pinch of salt to a boil in a small pot. Mince garlic. Remove tough outer layers from lemongrass until you get to the tender core. Finely mince core. Halve limes; cut one lime into wedges.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is browned and crisp, about 4 minutes. Flip and cook on other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet. Roast in oven until no longer pink in center, 15-20 minutes.

3

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and let stand until rest of meal is ready.

4

Carefully pour out all but 1 TBSP grease from pan used for chicken. Place pan over low heat and add garlic and lemongrass. Cook until fragrant, 30 seconds. Stir in soy sauce, honey, 1 tsp fish sauce (we sent more), 1 TBSP sugar, juice from two lime halves, and sriracha (to taste). Let simmer until thick and syrupy, 2-3 minutes. Transfer mixture to a small bowl and wash out pan.

5

Heat a drizzle of oil in same pan over medium-high heat. Add snow peas and cook, tossing occasionally, until tender, about 3 minutes. Season with salt, pepper, and a squeeze of lime. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and cook until glaze is tacky and has lost some of its shine, about 2 minutes.

6

Remove chicken from oven and brush with remaining glaze. Fluff rice with a fork. Divide rice, snow peas, and chicken between plates. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.