Honey Sriracha Chicken Legs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Sriracha Chicken Legs

Honey Sriracha Chicken Legs

with Basmati Rice and Green Beans

Do you like a little spicy with your sweet? Then you’re gonna love the sticky sauce that’s on this chicken. Never tried the combo before? That’s OK—you’re in for a treat. Honey and sriracha are a power duo that combines the hot sauce’s fiery kick with finger-licking-good, glaze-like deliciousness. Because those flavors are the main attraction, we’re keeping the green beans and rice on the side nice and simple (although we think they’re jealous of the action going on elsewhere on the plate).

Tags:
Gluten-free
Allergens:
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

16 ounce

Chicken Legs

½ cup

Basmati Rice

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

3 tablespoon

Honey

4 teaspoon

Sriracha

1 tablespoon

Sesame Oil

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat14 g
Saturated Fat10 g
Carbohydrate71 g
Sugar26 g
Dietary Fiber3 g
Protein39 g
Cholesterol180 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Trim, then thinly slice scallions, keeping greens and whites separate. Season chicken all over with salt and pepper.

Cook Chicken
2

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is crisp and browned, 7-8 minutes. Flip and cook on other side until browned, about 4 minutes. Remove from pan and place skin-side up on a foil-lined baking sheet. Remove pan from heat. Roast chicken in oven for 15 minutes.

Cook Rice
3

While chicken cooks, bring ¾ cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.

Make Glaze
4

Return pan used for chicken to stove over medium heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in soy sauce, honey, and sriracha (to taste), scraping up any brown bits from bottom of pan. Let bubble until thick and sticky, about 2 minutes. Remove pan from heat, then stir in sesame oil.

Add Green Beans
5

Once chicken has roasted 15 minutes, remove from oven. Toss green beans on same sheet with salt, pepper, and a drizzle of oil and spread around chicken. Set aside ⅔ of the glaze for the next step, then brush chicken with remaining ⅓ of glaze. Return to oven and roast until green beans are tender and chicken is cooked through, 10-12 minutes. TIP: If chicken is done roasting first, remove from sheet and set aside.

Finish and Serve
6

Fluff rice with a fork, then divide between plates. Brush chicken with half of the reserved glaze, then arrange chicken on top of rice. (TIP: If the glaze is stiff, stir in a splash of water.) Add green beans to the side. Drizzle everything with remaining glaze. Garnish with scallion greens and serve.