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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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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.
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.
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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