Lemongrass Chicken Legs
over Jasmine Rice and Baby Bok Choy
Lemongrass Chicken Legs
Fragrant lemongrass-seasoned chicken legs served over fluffy jasmine rice with tender baby bok choy for a bright, comforting dinner.
Ingredients
For 2 servings
- 2 unit Baby Bok Choy
- 16 ounce Chicken Legs
- ¼ ounce Cilantro
- 1 teaspoon Fish Sauce
- 2 clove Garlic
- 1 ounce Honey
- ¾ cup Jasmine Rice
- 1 unit Lemongrass
- 2 unit Lime
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
Additional Ingredients
- Pepper
- Salt
- 1 tablespoon Sugar
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories890
Protein50g
Carbs98g
Fat32g
Tags:
Gluten-freeProtein SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🌱Soy🌾WheatSwaps and substitutions
For soy-free diners, use coconut aminos in place of the soy-based seasoning, and for fish-free diets skip the fish-based seasoning and add a little extra salt and lime. To avoid gluten, choose certified gluten-free versions of any sauces used.
What to serve with it
Serve with extra lime wedges, a crisp cucumber salad, or simply more jasmine rice to soak up the bright, savory sauce. A light lager or iced green tea also suits the citrusy, spicy profile.
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