RECIPE: Honey Lemongrass Chicken Legs
You all ready for some delicious chicken?! I'm admittedly more of a white meat chicken kinda girl, but I do love me some legs every once in a while... add lemongrass and honey and I'm SOLD! Give this recipe a try - it's quick and delicious!
What you need:
2 cloves garlic
1 stalk lemongrass
2 limes
16 oz chicken legs/thighs
1/4 cup jasmine rice
2 tbsp soy sauce
1 oz honey
1 tsp fish sauce
1 tsp sriracha
8 oz snow peas
1/4 oz cilantro
1 tbsp sugar
2 tsp olive oil
1 stalk lemongrass
2 limes
16 oz chicken legs/thighs
1/4 cup jasmine rice
2 tbsp soy sauce
1 oz honey
1 tsp fish sauce
1 tsp sriracha
8 oz snow peas
1/4 oz cilantro
1 tbsp sugar
2 tsp olive oil
1. Wash and dry all produce!! Prehead over to 450 degrees. Bring 1 1/4 cups water and a pinch of salt to a boil in a small pot. Mince garlic. Remove outer layers from lemongrass until you get to the core and then finely mince (the core only - throw the rest away). Halve one lime and cut the other lime into wedges.
2. Heat a tsp of olive oil in a large pan over medium head. Add chicken, skin side down. Cook until skin is browned and crisp, about 4-5 minutes. Flip and cook on the other side for another 3-4 minutes. Transfer to a foil-lined baking sheet (I coated my foil lightly with olive oil). Roast in over until center is no longer pink, about 15-20 minutes.
3. Once water is boiling from step 1, add rice to the pot. Stir, cover, lower heat and reduce to a simmer. Cook until tender, 15-20 minutes. (I tilt the lid to the pot to allow steam out so as to not boil over... or I just put the temperature down a little bit and stir occasionally - this also works too... place a wooden spoon over the boiling pot to keep it from boiling over this way).
4. Glaze making!! Using the same pan you seared the chicken in, add garlic and lemongrass and cook for about 30 seconds, or until fragrant. Stir in soy sauce, honey, fish sauce, sugar, juice from the two lime halves and sriracha. Let simmer until thick and syrupy and transfer to a small bowl - it will thicken as it stands.
5. Heat a tsp of oil in the same pan over medium high heat and add snow peas. Toss occasionally until tender, around 3 minutes. Season with salt, pepper and a squeeze of lime from one of the wedges. Once chicken is thoroughly cooked, remove from the oven and brush with glaze. Return to oven for about 2-3 minutes.
6. Remove chicken from oven. Fluff rice with fork. Divide rice, snow peas and chicken between plates. Tear cilantro and garnish. Serve with lime wedges.
4. Glaze making!! Using the same pan you seared the chicken in, add garlic and lemongrass and cook for about 30 seconds, or until fragrant. Stir in soy sauce, honey, fish sauce, sugar, juice from the two lime halves and sriracha. Let simmer until thick and syrupy and transfer to a small bowl - it will thicken as it stands.
5. Heat a tsp of oil in the same pan over medium high heat and add snow peas. Toss occasionally until tender, around 3 minutes. Season with salt, pepper and a squeeze of lime from one of the wedges. Once chicken is thoroughly cooked, remove from the oven and brush with glaze. Return to oven for about 2-3 minutes.
6. Remove chicken from oven. Fluff rice with fork. Divide rice, snow peas and chicken between plates. Tear cilantro and garnish. Serve with lime wedges.
The glaze really brings a wonderful flavor to the chicken. If you don't like spice, then leave out the sriracha - I put the entire portion in and didn't think it was spicy at all.... but I can take a lot of spice so next time I'll probably add some crushed red pepper or cayenne to up the heat factor.
**Recipe and photo taken from Hello Fresh.
**Recipe and photo taken from Hello Fresh.
No comments
Leave a Comment