Soy-Glazed Chicken Thighs with Cashews, Dates & Bok Choy

Soy-Glazed Chicken Thighs

with Cashews, Dates & Bok Choy

45 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Chicken Thighs
    includes 24 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Soy-Glazed Chicken Thighs with Cashews, Dates & Bok Choy
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 15 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 Piece Ginger
    • ¾ lb Carrots
    • 2 Scallions
    • 1 Lime
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Cashews
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Soy Sauce
    • 2 oz Dried Medjool Dates
    • ¼ cup Sweet Chili Sauce

    Soy-Glazed Chicken Thighs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow 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, 13 to 15 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.

    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, 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, chopped ginger, chopped 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 carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Start the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 

    Start the shrimp
    Finish the shrimp & serve your dish
    5 Finish the shrimp & serve your dish

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

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