Everyone wants to eat lighter in the summer and boy do we have a meal just for that! Sticky sweet honey, lemongrass and soy-marinated chicken legs get grilled and paired with a sesame-infused creamy slaw full of veggies! A sprinkling of cashews brings the extra crunch factor!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Red Bell Pepper
Coleslaw Cabbage Mix
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium-high heat. Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cook, until rice is tender and water has absorbed, 15-18 min.
Thinly slice the pepper. Remove outer layer of lemongrass, then thinly slice. Pat the chicken dry with paper towels. Add the chicken, lemon grass, soy, honey and half the sesame oil to a large bowl. Toss to coat and season with salt and pepper. Set aside.
Add the coleslaw, sliced peppers, mayo and the remaining sesame oil to a medium bowl. Season with salt and pepper and toss to coat. Set aside.
Remove the chicken from the marinade, shaking off the excess lemon grass, and add to the grill. Reduce heat to medium, close lid and grill until chicken is cooked through, flipping once, 5-7 min per side.**
Fluff the rice with a fork and season with salt. Slice the chicken. Divide the rice between bowls and top with the chicken and sesame slaw. Sprinkle over the cashews.