We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hoisin & Honey-Glazed Chicken Thighs
with Garlic Rice & Spicy Cabbage Slaw
40 MIN
4 Servings
From the Test Kitchen
For delightful contrast to the sweet glaze that coats our chicken thighs as they cook, we’re making a vibrant cabbage and carrot slaw tossed with a creamy mix of mayonnaise and gochujang (a fermented chile paste). A fragrant bed of garlic rice is perfect for catching all of the bold flavors.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1½ lbs Boneless, Skinless Chicken Thighs
-
1 cup Jasmine Rice
-
2 cloves Garlic
-
1 lb Red Cabbage
-
6 oz Carrots
-
2 Scallions
-
¼ cup Mayonnaise
-
3 Tbsps Roasted Cashews
-
2 tsps Gochujang
-
1 Tbsp Rice Vinegar
-
2 Tbsps Hoisin Sauce
-
4 tsps Honey
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sliced cabbage, grated carrots, and sliced white bottoms of the scallions. Roughly chop the cashews. In a bowl, whisk together the hoisin sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.
2
Make the garlic rice:
In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Make the slaw:
Meanwhile, in a bowl, whisk together the vinegar, mayonnaise, and as much of the gochujang as you’d like, depending on how spicy you’d like the slaw to be. Add to the bowl of prepared cabbage mixture. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken & serve your dish:
Meanwhile, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the chicken, 2 to 4 minutes, or until the chicken is glazed and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) over the garlic rice. Serve the slaw on the side. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sliced cabbage, grated carrots, and sliced white bottoms of the scallions. Roughly chop the cashews. In a bowl, whisk together the hoisin sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.
2
Make the garlic rice:
In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Make the slaw:
Meanwhile, in a bowl, whisk together the vinegar, mayonnaise, and as much of the gochujang as you’d like, depending on how spicy you’d like the slaw to be. Add to the bowl of prepared cabbage mixture. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken & serve your dish:
Meanwhile, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the chicken, 2 to 4 minutes, or until the chicken is glazed and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) over the garlic rice. Serve the slaw on the side. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered