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Spicy Soy-Glazed Chicken Thighs
with Green Beans & Jasmine Rice
25 MIN
4 Servings
From the Test Kitchen
The classic pairing of chicken and rice gets Asian-style flair from a glaze made with spicy gochujang, which is spooned over our chicken as it cooks. To round out this quick-cooking meal, shredded cabbage and green beans are pan-steamed to retain their vibrant colors.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Boneless, Skinless Chicken Thighs
- 1 cup Jasmine Rice
- 6 oz Green Beans
-
½ lb Shredded Cabbage
- 2 Tbsps Crème Fraîche
- 2 Tbsps Black Bean Sauce
- ⅓ cup Soy Glaze
- 1 Tbsp Gochujang
- 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
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.
2
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and green beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water and season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with the aluminum foil to keep warm.
3
Make the glaze:
While the vegetables cook, in a bowl, combine the soy glaze, black bean sauce, créme fraîche, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & serve your dish:
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 and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 4 minutes. Add the glaze and continue to cook, frequently spooning the glaze over the chicken, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any remaining glaze from the pan). Garnish with the sesame seeds. Enjoy!
1
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.
2
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and green beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water and season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with the aluminum foil to keep warm.
3
Make the glaze:
While the vegetables cook, in a bowl, combine the soy glaze, black bean sauce, créme fraîche, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & serve your dish:
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 and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 4 minutes. Add the glaze and continue to cook, frequently spooning the glaze over the chicken, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any remaining glaze from the pan). Garnish with the sesame seeds. Enjoy!
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