Makes 4 servings
This dish is a perfect weeknight meal when you feel like livening up your chicken game. Perfectly marinated with lemongrass, soy sauce and honey, the chicken sizzles with flavor, while the turmeric fried rice comes to life with garlic, red onions and green bell peppers for a vibrant, and fragrant experience. Season with salt and pepper and enjoy!
CONTAINS:
wheat/gluten
soy
Ingredients
Lemongrass Chicken
Wesson Canola Oil 1/4 cup.
Chicken Legs 8 pcs.
Lemongrass 2 tsp.
Soy Sauce 1/2 cup.
Honey 1 33/100 tbsp.
Lemon Juice 1 33/100 tbsp.
Black Pepper, ground 1/4 tsp.
Turmeric Fried Rice
Wesson Canola Oil 2 tbsp.
Basmati Rice, cooked 2 cups.
Turmeric, dry ground 1 tsp.
Carrot, small dice 1/4 cup.
Green Bell Pepper, small dice 2 tbsp.
Red Onion, small dice 1/4 cup.
Garlic, minced 1 tbsp.
Peas, frozen 1/2 cup.
Kosher Salt 1 tsp.
Method
Lemongrass Chicken
In a ceramic container, whisk together all ingredients except chicken. Add chicken and stir to coat evenly with marinade. Cover the lemongrass chicken and refrigerate for a minimum of 1 hour up to 24 hours.
Turmeric Fried Rice
Cook rice per package instruction. Once the rice is cooked, transfer to a parchment-lined pan and spread to cool. Leave uncovered to slightly dry.
In a large pan over medium-high heat, add Wesson Canola Oil.
Once the oil is hot, reduce to medium heat, and add turmeric and toast for 30 seconds, stirring continuously, careful not to burn.
Add carrots, green bell peppers, red onion, and peas. Sauté for 1 minute, stirring continuously. Add garlic and sauté for 30 seconds.
Assembly Method
Add cooked rice and mix until fully incorporated and evenly coated. Season with salt.
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