Soy-Glazed Chicken Thighs with Cashews, Dates & Gai Lan

Soy-Glazed Chicken Thighs

with Cashews, Dates & Gai Lan

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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For this dynamic Asian-inspired dish, soy sauce, dates, and fresh lime juice come together in the perfectly sweet-and-savory glaze for our chicken thighs—paired with sautéed gai lan (also known as Chinese broccoli) and carrots. A fluffy bed of rice is perfect for soaking up all the bright flavors of the dish.

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Soy-Glazed Chicken Thighs with Cashews, Dates & Gai Lan
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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Halve the lime crosswise. Peel the carrots; thinly slice into rounds. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl; add the sliced gai lan stems and sliced white bottoms of the scallions. Pit and roughly chop the dates. Roughly chop the cashews. In a bowl, combine the soy sauce, vinegar, the juice of 1 lime half, and 2 tablespoons of water

Cook the rice:
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. 

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 prepared garlic mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped gai lan leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the gai lan leaves are wilted. Turn off the heat and transfer to a bowl. Stir in the juice of the remaining lime half. Cover with foil to keep warm. Rinse and wipe out the pan. 

Brown the chicken:
4 Brown the chicken:

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, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. 

Finish the chicken & serve your dish:
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 coated and cooked through. Turn off the heat. Serve the cooked rice and cooked vegetables topped with the finished chicken and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy! 

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

Wash and dry the fresh produce. Halve the lime crosswise. Peel the carrots; thinly slice into rounds. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl; add the sliced gai lan stems and sliced white bottoms of the scallions. Pit and roughly chop the dates. Roughly chop the cashews. In a bowl, combine the soy sauce, vinegar, the juice of 1 lime half, and 2 tablespoons of water

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. 

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 prepared garlic mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped gai lan leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the gai lan leaves are wilted. Turn off the heat and transfer to a bowl. Stir in the juice of the remaining lime half. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Brown the chicken:

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, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. 

Brown the chicken:
Finish the chicken & serve your dish:
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 coated and cooked through. Turn off the heat. Serve the cooked rice and cooked vegetables topped with the finished chicken and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!