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Soy-Glazed Chicken Thighs
with Kung Pao Brussels Sprouts & Jasmine Rice
35 MIN
2 Servings
From the Test Kitchen
Brussels sprouts, a cool weather favorite, get a special Chinese-style twist in this dish. A roast in the oven (alongside our soy-coated chicken) turns them tender and slightly crispy, then a quick glaze on the stove with citrusy ginger, fiery bird’s eye chile, and more imbues them with irresistibly sweet heat.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- ½ cup Jasmine Rice
- ½ lb Brussels Sprouts
- 2 cloves Garlic
- 2 Scallions
- 2 Tbsps Soy Glaze
- 1 Bird's Eye Chile Pepper
- 1 1-Inch Piece Ginger
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the Brussels sprouts:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end of the Brussels sprouts; halve lengthwise. Transfer to the prepared sheet pan. Drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.
2
Roast the Brussels sprouts & chicken:
Pat the chicken dry with paper towels. Place skin side up on the other side of the sheet pan of prepared Brussels sprouts. Evenly top the chicken with the soy glaze. Roast 17 to 19 minutes, or until the Brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
3
Cook the rice:
While the Brussels sprouts and chicken roast, in a small pot, 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 and fluff with a fork. Cover to keep warm.
4
Prepare the remaining ingredients:
While the rice cooks, peel and finely chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the stem of the pepper; thinly slice crosswise. In a bowl, combine the chopped garlic and ginger, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper.
5
Make the glaze:
In a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared garlic mixture. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and softened. Add the soy sauce (carefully, as the liquid may splatter), vinegar, sugar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat.
6
Glaze the Brussels sprouts & serve your dish:
Add the roasted Brussels sprouts to the saucepan of glaze. Stir to combine; season with salt and pepper to taste. Serve the roasted chicken with the glazed Brussels sprouts and cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the Brussels sprouts:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the stem end of the Brussels sprouts; halve lengthwise. Transfer to the prepared sheet pan. Drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.
2
Roast the Brussels sprouts & chicken:
Pat the chicken dry with paper towels. Place skin side up on the other side of the sheet pan of prepared Brussels sprouts. Evenly top the chicken with the soy glaze. Roast 17 to 19 minutes, or until the Brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
3
Cook the rice:
While the Brussels sprouts and chicken roast, in a small pot, 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 and fluff with a fork. Cover to keep warm.
4
Prepare the remaining ingredients:
While the rice cooks, peel and finely chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the stem of the pepper; thinly slice crosswise. In a bowl, combine the chopped garlic and ginger, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper.
5
Make the glaze:
In a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared garlic mixture. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and softened. Add the soy sauce (carefully, as the liquid may splatter), vinegar, sugar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat.
6
Glaze the Brussels sprouts & serve your dish:
Add the roasted Brussels sprouts to the saucepan of glaze. Stir to combine; season with salt and pepper to taste. Serve the roasted chicken with the glazed Brussels sprouts and cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs