Ingredients
-
1/4
-
3
-
4
-
1/4
-
1/4
-
4
-
10
-
12
-
8
-
1
-
-
-
-
-
Directions
BBQ Chicken Legs With Sauteed Veggies, From Coup de Pouce, Very good and complete meal – used soy sauce instead of hoisin sauce and skipped the mint Doubled the amount of chicken – very good! Thanks for shariang!, Very good and complete meal – used soy sauce instead of hoisin sauce and skipped the mint Doubled the amount of chicken – very good! Thanks for shariang!
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Steps
|
1
Done
|
In a Small Bowl, Mix Ketchup and Hoisin Sauce. Set Aside. |
|
2
Done
|
Sprinkle Salt and Pepper on Chicken Legs and Put on a Baking Sheet That Has Foil Paper on It. Cook in a Preheated Oven of 400 F For 20 Minutes. Brush With the Sauce of Ketchup and Keep Cooking 20 Minutes or Until Golden and the Juice That Comes Out Is Clear. |
|
3
Done
|
Meanwhile, in a Skillet, Cook Bacon at Medium Low Heat For About 5 Minutes or Until Crispy. Remove Bacon from Skillet and Drained on Paper Towell. Without Degreasing the Skillet, Add Carrots and Cook, While Stirring, For 5 Minutes. Add Sugar Snap Peas and Asparagus and Keep Cooking While Stirring For 3 to 4 Minutes or Until Veggies Are Tender. Remove the Skillet from the Heat. Crumble the Bacon in the Skillet, Add Mint and Stir Delicately. Serve the Veggies With the Chicken. |
