over Jasmine Rice and Baby Bok Choy
If cooking chicken legs looks complicated, fear not. In this recipe, they’re simply seared in the pan, then transferred to the oven to finish. In the meantime, you can easily put together the jasmine rice and crisp bok choy. At the end, the chicken is given a brushing of honey lemongrass glaze—a finishing touch that creates a huge wave of citrusy, sweet flavor.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Not Included in your Delivery
- Small pot
- Aluminum Foil
- Baking Sheet
- Large Pan
- Small Bowl