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Lemongrass Chicken Legs

Lemongrass Chicken Legs

over Jasmine Rice and Baby Bok Choy

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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 crisp bok choy. At the end, the chicken is given a brushing of honey lemongrass glaze—a finishing touch that creates a huge wave of citrusy, sweet flavor.

Tags:Gluten-free
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

2 unit

Baby Bok Choy

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

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)3724 kJ
Calories890 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate98 g
Sugar24 g
Dietary Fiber4 g
Protein50 g
Cholesterol190 mg
Sodium970 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. Adjust rack to middle position and preheat oven to 450 degrees. Bring 1¼ cups water and a big pinch of salt to a boil in a small pot. Mince garlic. Remove outer layers from lemongrass until you get to the tender core. Finely mince core. Halve limes. Trim bottom root ends from bok choy; cut stalks and leaves into 1-inch pieces.

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 gentle simmer. Cook until tender, about 15 minutes. Remove from heat and let stand, covered, until rest of meal is ready.

4

Carefully pour out all but 1 TBSP grease from pan used for chicken. Reduce heat under pan to low and add garlic and lemongrass. Cook until fragrant, about 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 bok choy 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 continue roasting 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, bok choy, and chicken between plates. Tear cilantro leaves from stems and scatter over top. Cut any remaining lime into wedeges and serve on the side.