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
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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. Between the two 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.

Add the chicken & snow peas
2 Add the chicken & snow peas

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 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. Between the two 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 Add the chicken & snow peas

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 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.

Add the chicken & snow peas
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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