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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 Korean flair from a glaze made with spicy gochujang spooned over our chicken as it cooks. To round out this quick-cooking meal, sliced cabbage and green beans are pan-steamed to retain their vibrant colors.
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NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Boneless, Skinless Chicken Thighs
- 1 cup Jasmine Rice
- 1 lb Red Cabbage
- 6 oz Green Beans
- 2 Tbsps Crème Fraîche
- 2 Tbsps Black Bean Sauce
- ⅓ cup Soy Glaze
- 1 Tbsp Gochujang
-
2 Tbsps Ghee
-
1 tsp Kombu
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Remove the ghee from the refrigerator to bring to room temperature. 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 & 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 the ghee on medium-high until melted. 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 (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with the foil to keep warm. Wipe out the pan.
3
Make the glaze:
While the vegetables cook, in a bowl, combine the soy glaze, black 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. Taste, then season with salt and pepper if desired.
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. Cook 6 to 8 minutes, or until lightly browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). 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 with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the kombu. Enjoy!
1
Cook the rice:
Remove the ghee from the refrigerator to bring to room temperature. 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 & 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 the ghee on medium-high until melted. 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 (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with the foil to keep warm. Wipe out the pan.
3
Make the glaze:
While the vegetables cook, in a bowl, combine the soy glaze, black 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. Taste, then season with salt and pepper if desired.
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. Cook 6 to 8 minutes, or until lightly browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). 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 with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the kombu. Enjoy!
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