Sticky Lemongrass Glazed Chicken Legs with Jasmine Rice and Snow Peas

This dish brings together the bright, citrusy notes of lemongrass with a touch of heat from sriracha, all wrapped in a sticky-sweet glaze that coats tender chicken legs. Served over fluffy jasmine rice and alongside crisp snow peas, it’s a balanced meal that’s as aromatic as it is satisfying.

The glaze comes together quickly in the same pan used to sear the chicken, picking up all those savory browned bits. A final brush of glaze in the oven creates a beautiful, tacky finish that locks in flavor. Perfect for a weeknight dinner that feels special.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Fish SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in middle. Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Mince garlic. Peel lemongrass to tender core, then mince finely. Halve limes; cut one half into wedges. Trim snow peas.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken legs skin-side down. Cook until skin is browned and crisp, about 4 minutes. Flip and cook until browned, 3-4 minutes. Transfer to a foil-lined baking sheet. Roast in oven until cooked through, 15-20 minutes.
3. Add rice to boiling water. Cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat and keep covered.
4. Pour off all but 1 tablespoon fat from the chicken pan. Place pan over low heat; add garlic and lemongrass. Cook until fragrant, about 30 seconds. Stir in soy sauce, honey, fish sauce, sugar, juice from two lime halves and sriracha. Simmer until syrupy, 2-3 minutes. Transfer glaze to a small bowl; wipe pan clean.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add snow peas and cook, tossing, until tender, about 3 minutes. Season with salt, pepper and a squeeze of lime. When chicken is done, brush with half the glaze. Return to oven for 2 minutes until glaze is tacky.
6. Remove chicken from oven; brush with remaining glaze. Fluff rice with a fork. Divide rice, snow peas and chicken among plates. Garnish with torn cilantro leaves and serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer to cook through.

Can I make this dish gluten-free?

Substitute soy sauce with tamari or coconut aminos to make it gluten-free. Ensure your sriracha is also gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.