uploads/ingredient/d4eb806e221a86e53f7cf5779c8324a1_thumb.jpg
uploads/ingredient/31bd0b0c5461c5ed8a3750e805088b66_thumb.jpg
uploads/ingredient/d4eb806e221a86e53f7cf5779c8324a1_thumb.jpg
uploads/ingredient/31bd0b0c5461c5ed8a3750e805088b66_thumb.jpg

Thai Lemongrass Chicken Legs Thai Lemongrass Chicken Legs

Whats sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pin...

60.00

Add to Cart Add to Wishlist
Allergens: Milk Egg
Utensils: Large Bowl Small Bowl

Whats sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pineapple salsa, they’ve got a perfectly pleasant personality with just a little bit of a wild streak. And just in case you’re not convinced that they’re as congenial as can be, let it be known that they can be prepared in a jiff and are super-duper easy.

0 Comment(s)

There are no reviews yet for this recipe!!!

Leave a Reply

Your Rating

Instructions

This is what we do and we do it perfectly

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 1¼ cups water and a large pinch of salt to a boil in a small pot. Mince garlic. Peel outer layers from lemongrass until you get to tender core. Finely mince core. Halve limes; cut one lime into wedges. Trim any tough ends and strings from snow peas.

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.

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 until rest of meal is ready.

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, 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.