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Soy-Glazed Chicken Thighs

with Kung Pao Brussels Sprouts & Jasmine Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Brussels sprouts get special treatment in this dish–first with a roast in the oven alongside soy-coated chicken, then finished with a glaze of sweet heat from minced ginger and bird’s eye chile. A fluffy side of scallion-topped jasmine rice gives tempering contrast to the layers of spice.

Get Cooking
fresh
ingredients
Soy-Glazed Chicken Thighs with Kung Pao Brussels Sprouts & Jasmine Rice
Title
  • ¾ lb Boneless, Skin-On 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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the Brussels sprouts:
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 ends 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.

Roast the Brussels sprouts & chicken:
2 Roast the Brussels sprouts & chicken:

Pat the chicken dry with paper towels. Place 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. 

Cook the rice:
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. 

Prepare the aromatics:
4 Prepare the aromatics:

While the rice cooks, if necessary, peel the garlic; finely chop. Peel and finely chop the 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 into rings. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the prepared garlic, ginger, 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. 

Make the sauce:
5 Make the sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared aromatics. Cook, stirring frequently, 1 to 2 minutes, or until 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. 

Glaze the Brussels sprouts & serve your dish:
6 Glaze the Brussels sprouts & serve your dish:

Add the roasted Brussels sprouts to the pot of sauce. 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! 

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Prepare the Brussels sprouts:
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 ends 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 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. 

Roast the Brussels sprouts & chicken:
Cook the rice:
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. 

4 Prepare the aromatics:

While the rice cooks, if necessary, peel the garlic; finely chop. Peel and finely chop the 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 into rings. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the prepared garlic, ginger, 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. 

Prepare the aromatics:
Make the sauce:
5 Make the sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared aromatics. Cook, stirring frequently, 1 to 2 minutes, or until 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 pot of sauce. 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! 

Glaze the Brussels sprouts & serve your dish: