Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
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.
Soy-Glazed Chicken
with Bok Choy & Sesame Rice
50 MIN
2 Servings
From the Test Kitchen
Chicken thighs get the star treatment from an Asian-inspired glaze of soy, black garlic, and gochujang, which combine for deeply savory flavor and a kick of heat. We’re rounding out the dish with fluffy rice and tender oven-steamed bok choy.
Get Cooking-
NutritionPER SERVING
-
Calories910 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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and finely chop the ginger. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the peanuts.
2
Make the glaze & start the chicken:
Line a sheet pan with aluminum foil. In a bowl, combine the soy glaze, sweet chili sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on one side of the sheet pan, skin side up. Evenly top with half the glaze. Bake 10 minutes. Leaving the oven on, remove from the oven.
3
Prepare the bok choy packet:
While the chicken bakes, place a large, rectangular piece of aluminum foil on a work surface. In a bowl, combine the chopped bok choy and ginger and sliced shallot. Drizzle with olive oil and season with salt and pepper; stir to combine. Transfer to one side of the foil. Fold the foil in half over the seasoned bok choy. Roll and crimp the 3 open edges inwards to completely seal the packet.
4
Bake the chicken & bok choy:
Place the foil packet of seasoned bok choy on the other side of the sheet pan of baked chicken. Bake 10 to 12 minutes, or until the glaze is lightly browned and the chicken is cooked through. Remove from the oven.
5
Cook the rice:
While the chicken and bok choy bake, in a small saucepan, 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. Fluff the cooked rice with a fork. Stir in half the sesame oil (you will have extra); season with salt and pepper to taste.
6
Finish & serve your dish:
Carefully open the foil packet of baked bok choy and top with the vinegar; stir to coat. Season with salt and pepper to taste. Add the chopped garlic to the bowl of remaining glaze. Top the baked chicken with the finished glaze. Serve the finished chicken with the finished bok choy and cooked rice. Garnish the bok choy with the chopped peanuts. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and finely chop the ginger. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the peanuts.
2
Make the glaze & start the chicken:
Line a sheet pan with aluminum foil. In a bowl, combine the soy glaze, sweet chili sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on one side of the sheet pan, skin side up. Evenly top with half the glaze. Bake 10 minutes. Leaving the oven on, remove from the oven.
3
Prepare the bok choy packet:
While the chicken bakes, place a large, rectangular piece of aluminum foil on a work surface. In a bowl, combine the chopped bok choy and ginger and sliced shallot. Drizzle with olive oil and season with salt and pepper; stir to combine. Transfer to one side of the foil. Fold the foil in half over the seasoned bok choy. Roll and crimp the 3 open edges inwards to completely seal the packet.
4
Bake the chicken & bok choy:
Place the foil packet of seasoned bok choy on the other side of the sheet pan of baked chicken. Bake 10 to 12 minutes, or until the glaze is lightly browned and the chicken is cooked through. Remove from the oven.
5
Cook the rice:
While the chicken and bok choy bake, in a small saucepan, 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. Fluff the cooked rice with a fork. Stir in half the sesame oil (you will have extra); season with salt and pepper to taste.
6
Finish & serve your dish:
Carefully open the foil packet of baked bok choy and top with the vinegar; stir to coat. Season with salt and pepper to taste. Add the chopped garlic to the bowl of remaining glaze. Top the baked chicken with the finished glaze. Serve the finished chicken with the finished bok choy and cooked rice. Garnish the bok choy with the chopped peanuts. Enjoy!
Tips from Home Chefs