Oven-Baked Chicken Thighs & Rice with Snow Peas & Sambal-Soy Sauce
Ready to Cook

Oven-Baked Chicken Thighs & Rice

with Snow Peas & Sambal-Soy Sauce

40 MIN
4 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, chicken thighs get deep, bold flavor from a coating of vibrant togarashi—a staple of Japanese cuisine that highlights poppy seeds, dried orange peel, and more. You'll serve the chicken with aromatic white rice, tender snow peas, and a creamy soy and sambal sauce.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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ingredients
Oven-Baked Chicken Thighs & Rice with Snow Peas & Sambal-Soy Sauce
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Long Grain White Rice
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¼ cup Mayonnaise
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Sambal Oelek
  • ½ lb Snow Peas
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the snow peas; if desired, remove the tough strings. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice and sautéed aromatics. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Bake the trays
2 Bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the togarashi. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the snow peas in an even layer on top of the partially cooked base. Drizzle with olive oil and season with salt and pepper. Cover the trays with the reserved foil and bake 7 to 9 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.

Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays drizzled with the sauce. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the snow peas; if desired, remove the tough strings. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice and sautéed aromatics. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the togarashi. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the snow peas in an even layer on top of the partially cooked base. Drizzle with olive oil and season with salt and pepper. Cover the trays with the reserved foil and bake 7 to 9 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.

Bake the trays
Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays drizzled with the sauce. Garnish with the sesame seeds. Enjoy!

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