Honey Lemongrass Chicken Legs

🥘 Ingredients

• chicken legs
  2 lb
• cilantro
  ½ oz
• fish sauce
  2 tsp
• garlic
  4 clove
• honey
  2 oz
• jasmine rice
  1.5 c
• lemongrass
  2 unit
• lime
  4 unit
• pepper
• salt
• snow peas
  16 grape
• soy sauce
  4 tsp
• sriracha
  2 tsp
• sugar
  2 tbsp
• vegetable oil
  4 tsp

🍳 Cookware

• small
• large
• small

1. 

   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 the tender core; finely mince the core. Halve lime ; cut one lime into wedges.

   salt, garlic: 4 clove, lemongrass: 2 unit, lime: 4 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken legs to the pan skin-side down; cook until browned and crisp, about 4 minutes. Flip and cook on the other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet. Roast in the oven until not pink in the center, 15-20 minutes.

   vegetable oil: 4 tsp, chicken legs: 2 lb
3. 

   3

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

   jasmine rice: 1.5 c
4. 

   4

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

   soy sauce: 4 tsp, honey: 2 oz, fish sauce: 2 tsp, sugar: 2 tbsp, sriracha: 2 tsp
5. 

   5

   In the same pan, heat a drizzle of oil over medium-high. Add snow peas and cook, tossing occasionally, until tender, about 3 minutes. Season with salt and pepper , and a squeeze of lime. Remove chicken from oven, brush with half the sauce, and return to oven until glaze, about 2 minutes.

   snow peas: 16 grape, pepper
6. 

   6

   Remove chicken from oven and brush with the remaining sauce. Fluff the rice with a fork; divide with chicken and peas between plates. Tear cilantro leaves over top. Serve with lime wedges for squeezing.

   cilantro: ½ oz