Soy Glazed-Chicken Thighs

with Cashews, Dates, & Bok Choy

45 MIN

4 Servings

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From the Test Kitchen

Soy sauce, dates, and fresh lime juice come together in the perfectly sweet-and-savory glaze for our chicken thighs in this dish. Sides of jasmine rice and crisp carrots and bok choy (quickly cooked with a bit of sweet chili sauce) eagerly soak up all the delightful flavors.

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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

1½ lbs Boneless, Skinless Chicken Thighs
1½ lbs Boneless, Skinless Chicken Thighs
1 cup Jasmine Rice
15 oz Baby Bok Choy
2 cloves Garlic
2 Scallions
6 oz Carrots
1 Lime
1 Tbsp Sesame Oil
1 1-Inch Piece Ginger
3 Tbsps Roasted Cashews
2 Tbsps Rice Vinegar
2 Tbsps Soy Sauce
3 oz Dried Medjool Dates
¼ cup Sweet Chili Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and roughly chop the dates. Roughly chop the cashews. Halve the lime crosswise. In a bowl, combine the soy sauce, vinegar, 2 tablespoons of water, and the juice of 1 lime half.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Cover to keep warm.

3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, ginger, and bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the juice of the remaining lime half. Transfer to a bowl; cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned.

5 Finish the chicken & serve your dish:

To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!