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 Crispy Rice Cakes & Spicy Mayo
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 830 Cals/serving
-
View All
DownloadPlease 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.
This flavorful, Asian-style dish features our take on yaki onigiri (or grilled Japanese rice balls), which you’ll make by tightly packing jasmine rice, scallions, and a bit of cornstarch into patties—cooked in fragrant sesame oil until irresistibly golden brown and crispy. They’re finished with a drizzle of spicy gochujang mayo for delightful contrast to our sweet glazed chicken.
Get Cooking
fresh
ingredients
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 250°F (you will use the oven to keep your cooked rice cakes warm and crispy). In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Transfer to a large bowl and set aside to cool at least 2 minutes.
2
Prepare the ingredients & marinate the vegetables:
Meanwhile, wash and dry the fresh produce. Halve the scallions to separate the white bottoms and hollow green tops; finely chop the white bottoms and thinly slice the green tops. To make the glaze, in a bowl, whisk together the honey (kneading the packet before opening), hoisin sauce, and 1/4 cup of warm water. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cucumber. Combine in a bowl; add the ponzu sauce, sesame seeds, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form & cook the rice cakes:
While the vegetables marinate, line a sheet pan with foil. To the bowl of cooled rice, add the chopped white bottoms of the scallions and cornstarch. Mix to thoroughly combine. Using wet hands, tightly pack the mixture into four 1/2-inch-thick cakes. Transfer to a plate. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the rice cakes and cook 3 to 4 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer the cooked rice cakes to the sheet pan; immediately season with salt. Place in the oven to keep warm, up to 15 minutes. Wipe out the pan.
4
Cook & glaze the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through.* Turn off the heat.
* An instant-read thermometer should register 165°F.
5
Make the spicy mayo & serve your dish:
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the glazed chicken (including any glaze from the pan) with the cooked rice cakes and marinated vegetables. Drizzle the rice cakes with the spicy mayo. Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the rice:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 250°F (you will use the oven to keep your cooked rice cakes warm and crispy). In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Transfer to a large bowl and set aside to cool at least 2 minutes.
2
Prepare the ingredients & marinate the vegetables:
Meanwhile, wash and dry the fresh produce. Halve the scallions to separate the white bottoms and hollow green tops; finely chop the white bottoms and thinly slice the green tops. To make the glaze, in a bowl, whisk together the honey (kneading the packet before opening), hoisin sauce, and 1/4 cup of warm water. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the cucumber. Combine in a bowl; add the ponzu sauce, sesame seeds, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Form & cook the rice cakes:
While the vegetables marinate, line a sheet pan with foil. To the bowl of cooled rice, add the chopped white bottoms of the scallions and cornstarch. Mix to thoroughly combine. Using wet hands, tightly pack the mixture into four 1/2-inch-thick cakes. Transfer to a plate. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the rice cakes and cook 3 to 4 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer the cooked rice cakes to the sheet pan; immediately season with salt. Place in the oven to keep warm, up to 15 minutes. Wipe out the pan.
4
Cook & glaze the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is glazed and cooked through.* Turn off the heat.
* An instant-read thermometer should register 165°F.
5
Make the spicy mayo & serve your dish:
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the glazed chicken (including any glaze from the pan) with the cooked rice cakes and marinated vegetables. Drizzle the rice cakes with the spicy mayo. Garnish with the 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