Spicy Soy-Glazed Chicken Thighs with Green Beans & Jasmine Rice
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Spicy Soy-Glazed Chicken Thighs

with Green Beans & Jasmine Rice

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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The classic pairing of chicken and rice gets Asian-style flair from a glaze made with spicy gochujang, spooned over our chicken as it cooks. A verdant duo of sautéed cabbage and green beans and a sprinkle of lightly spicy furikake—a popular Japanese seaweed-based seasoning—complete this quick-cooking dish.

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tips & techniques
Cook the rice:
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. 

Prepare the cabbage & cook the vegetables:
2 Prepare the cabbage & cook the vegetables:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage and green beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water and season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with the foil to keep warm. Wipe out the pan.

Make the glaze:
3 Make the glaze:

While the vegetables cook, in a bowl, combine the soy glazeblack bean sauce, crème 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.

Cook the chicken & serve your dish:
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 6 to 8 minutes on the first side, or until lightly browned. Flip and cook 4 minutes. Add the glaze. 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 glaze from the pan). Garnish with the furikake. Enjoy! 

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Cook the rice:
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 Prepare the cabbage & cook the vegetables:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage and green beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water and season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with the foil to keep warm. Wipe out the pan.

Prepare the cabbage & cook the vegetables:
Make the glaze:
3 Make the glaze:

While the vegetables cook, in a bowl, combine the soy glazeblack bean sauce, crème 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 6 to 8 minutes on the first side, or until lightly browned. Flip and cook 4 minutes. Add the glaze. 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 glaze from the pan). Garnish with the furikake. Enjoy! 

Cook the chicken & serve your dish: