Lemongrass Chicken Legs

🥘 Ingredients

• baby bok choy
  2 hearts
• chicken legs
  4 pieces
• cilantro
  1 bunch
• fish sauce
  1 tsp
• garlic
  2 cloves
• honey
  1 tbsp
• jasmine rice
  1 c
• lemongrass
  2 stalks
• lime
  3 limes
• salt
  1 tsp
• soy sauce
  2 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• vegetable oil
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• small pot
• large pan
• baking sheet
• aluminum foil
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 450°F. Bring 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 lime . Trim bottom root ends from baby bok choy ; cut stalks and leaves into 1-inch pieces.

   water: 1¼ cups, salt: 1 tsp, garlic: 2 cloves, lemongrass: 2 stalks, lime: 3 limes, baby bok choy: 2 hearts
2. 

   2

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

   vegetable oil: 2 tbsp, chicken legs: 4 pieces
3. 

   3

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

   jasmine rice: 1 c
4. 

   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 ⏱️ 30 seconds . Stir in soy sauce , honey , fish sauce , sugar , juice from two lime halves, and sriracha (to taste). Let simmer until thick and syrupy ⏱️ 2 minutes . Transfer mixture to a small bowl and wash out pan.

   soy sauce: 2 tbsp, honey: 1 tbsp, fish sauce: 1 tsp, sugar: 1 tbsp, sriracha: 1 tsp
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add bok choy and cook, tossing occasionally, until tender ⏱️ 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 ⏱️ 2 minutes .
6. 

   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 wedges and serve on the side.

   cilantro: 1 bunch