With Pickled Vegetables, Jasmine Rice, and Chicken-Lemongrass Soup
Prep & Cook Time:40-50 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
In this dish, wings are glazed with a sticky sambal, lemongrass, and teriyaki sauce and served alongside Jasmine rice to cool things down. But that’s not all! You’ll pickle your own vegetables and make a lovely chicken-lemongrass broth that ties everything together nicely for a dish perfect for the big game or to indulge after a really long day.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Prepare the Ingredients
Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem cilantro. Remove tough outer skin of lemongrass and halve lengthwise. Smash lemongrass with a small pot to release flavorful oils and mince 2” off the tender, light green end, leaving the the firmer, darker green end whole. Remove ends, peel, and use a peeler to cut carrot and cucumber into ribbons. Rinse chicken wings and pat dry.
Make Rice and Poach Wings
Bring a small pot with rice and 2 cups of water to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 20 minutes. Place wings, long pieces of lemongrass, 1 tsp. salt, half the teriyaki sauce and 2 cups water in a medium pot. Bring to a boil, reduce to a simmer and cook for 10 minutes. Strain wings over a bowl. Arrange wings skin side up on baking sheet. Skim fat from chicken-lemongrass broth and season with a pinch of salt and pepper. Set broth aside. Rinse pot.
Roast The Wings
Roast wings for 30 minutes, turning every 10 minutes, until crisp. Set aside.
Pickle The Vegetables
In the same pot used for poaching wings, add seasoned rice vinegar, half the honey, carrot, cucumber, ½ tsp. of salt, and ½ cup water. Bring to a boil, remove from heat, steep for 3 minutes and strain vegetables. Set aside. This is a cooking technique called quick or flash pickling and is a great way to infuse a tangy pickled flavor into any vegetable in a hurry.
Make Sauce and Toss Wings
Warm a medium non-stick pan over high heat and add 1 tsp. olive oil and minced lemongrass and cook for 30 seconds. Add remaining teriyaki sauce, sambal (to taste), remaining honey, and ½ cup chicken-lemongrass broth. Cook for 2-4 minutes, or until sauce turns into a thick glaze. Add wings, toss to coat, and set aside.
Plate the Dish
Place a portion of rice and pickled vegetables on a plate. Arrange wings on plate and garnish with cilantro leaves. Serve remaining chicken lemongrass broth on the side.
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