TODAY Food Club

A light, healthy dinner with a bit of asian flair, Asian Glazed Chicken Legs with Snow Pea and Carrot Slaw are super simple to throw together. Flavored with ginger, hoisin and five spice, your entire family will devour their meal in minutes.

Asian Glazed Chicken Legs with Snow Pea and Carrot Slaw

• Servings: 2 chicken legs and 1 cup of salad
• Yield: 4 servings
• Prep Time: 5 min
• Cooking Time: 40 min

Ingredients

• ¼ cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoons chili paste
• 1 tablespoon minced ginger
• 1 teaspoon Truvia Spoonable
• 1 teaspoon tomato paste
• 1 teaspoon five spice seasoning
• ½ teaspoon sesame oil
• ½ teaspoon honey
• 1 garlic clove, minced
• 8 chicken legs
• 1 cup matchstick carrots
• 1 cup thinly sliced snow peas
• 2 cups thinly sliced napa cabbage
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Truvia Spoonable

Preparation

1. Preheat oven to 375 degrees.
2. In a small bowl, whisk together the sesame oil through garlic until combined. Place the chicken legs in a large bowl or zip top back and pour the marinade over the chicken, tossing to coat. Allow the chicken to marinade for 30 minute or up to 8 hours.
3. Line a baking sheet with foil and arrange the chicken in one single layer on the baking sheet. Bake in the oven for 40 minutes or until the chicken is cooked through.
4. While the chicken is cooking, toss together the carrots, snow peas and cabbage in a small bowl. Whisk together soy sauce, vinegar and Truvia in a separate bowl. Pour the dressing over the salad and toss to coat. Serve the chicken with 1 cup of salad.

Recipe Tags

• Healthy
• Entree