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

Hoisin-Glazed Chicken Thighs

with Sticky Rice & Marinated Cucumber Salad

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Hoisin-Glazed Chicken Thighs with Sticky Rice & Marinated Cucumber Salad
Title
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 6