Hoisin-Glazed Chicken Thighs with Sticky Rice & Marinated Cucumber Salad

Hoisin-Glazed Chicken Thighs

with Sticky Rice & Marinated Cucumber Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Sticky rice has a long culinary history in China, Thailand and other Asian countries. Thanks to its particular starches, this special, short-grain variety cooks up with a lightly sticky texture, making it delightful to eat on its own—or with delicious sauces. Here, we’re simmering our sticky rice with garlic and ginger, then sprinkling peanuts and aromatic Thai basil on top. And we’re serving it alongside chicken thighs, pan-seared and glazed with another traditional ingredient: savory-sweet hoisin sauce. A cooling, crunchy salad of marinated cucumber and onion completes this flavorful dish.

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Hoisin-Glazed Chicken Thighs with Sticky Rice & Marinated Cucumber Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Halve the cucumbers lengthwise, then cut crosswise into 1-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar. Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add ⅔ of the garlic and ⅔ of the ginger; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through.

Assemble & marinate the cucumber salad:
4 Assemble & marinate the cucumber salad:

While the chicken cooks, in a large bowl, combine the cucumbers, sesame oil, sugar, remaining garlic and ginger, half the Thai basil (roughly chopping the leaves just before adding) and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

Glaze the chicken:
5 Glaze the chicken:

Add the hoisin sauce and ¼ cup of water to the pan of cooked chicken. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated and sauce has thickened slightly. Transfer the glazed chicken and sauce to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Garnish the cooked rice and glazed chicken with the peanuts and remaining Thai basil. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Halve the cucumbers lengthwise, then cut crosswise into 1-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add ⅔ of the garlic and ⅔ of the ginger; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through.

4 Assemble & marinate the cucumber salad:

While the chicken cooks, in a large bowl, combine the cucumbers, sesame oil, sugar, remaining garlic and ginger, half the Thai basil (roughly chopping the leaves just before adding) and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

Assemble & marinate the cucumber salad:
Glaze the chicken:
5 Glaze the chicken:

Add the hoisin sauce and ¼ cup of water to the pan of cooked chicken. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated and sauce has thickened slightly. Transfer the glazed chicken and sauce to a serving dish.

6 Finish & serve your dish:

Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Garnish the cooked rice and glazed chicken with the peanuts and remaining Thai basil. Enjoy!

Finish & serve your dish: