Asian Chicken Legs – C
Sugar snap peas and brown rice
  • Classic
  • freezable once assembled, poultry
Asian Chicken Legs – C
Sugar snap peas and brown rice
  • Classic
  • freezable once assembled, poultry
Servings:

Ingredients

Prep
  • 3 green onions
  • 12 chicken legs
  • 1/2 C balsamic vinegar
  • 1/4 C lite soy sauce
  • 4 t brown sugar
  • 1 t dried ginger
  • 3 t minced garlic
  • 1 t crushed red pepper flakes (optional)
On Cooking Day
  • 2 bag frozen brown rice steamer
  • 16 oz frozen sugar snap peas
  • 1 t sesame seeds

Instructions

To Assemble
  1. Chop green onions and add to large zipper bag.
  2. Add next 7 ingredients to onions. Zip to seal and squish around to mix.
To Cook
  1. Bake on baking sheet lined with foil at 375 degrees for 35 – 40 minutes or until cooked through. Sprinkle with sesame seeds.
  2. Cook snap peas and rice according to package directions.

Ingredients

Prep
  • 3 green onions
  • 12 chicken legs
  • 1/2 C balsamic vinegar
  • 1/4 C lite soy sauce
  • 4 t brown sugar
  • 1 t dried ginger
  • 3 t minced garlic
  • 1 t crushed red pepper flakes (optional)
On Cooking Day
  • 2 bag frozen brown rice steamer
  • 16 oz frozen sugar snap peas
  • 1 t sesame seeds

Instructions

To Assemble
  1. Chop green onions and add to large zipper bag.
  2. Add next 7 ingredients to onions. Zip to seal and squish around to mix.
To Cook
  1. Bake on baking sheet lined with foil at 375 degrees for 35 – 40 minutes or until cooked through. Sprinkle with sesame seeds.
  2. Cook snap peas and rice according to package directions.
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