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

with Green Beans & Jasmine Rice

25 MIN
4 Servings
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From the Test Kitchen

This wholesome dish gets Asian-style flair from a glaze made with spicy gochujang, which is spooned over our chicken as it cooks. To pair with the bold flavors, sliced cabbage and green beans are pan-steamed to retain their vibrant colors—all served alongside fluffy jasmine rice, perfect for soaking up every bite of the flavorful glaze.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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ingredients
Spicy Soy-Glazed Chicken Thighs with Green Beans & Jasmine Rice
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 Furikake
Cook the rice:
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. 

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

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem ends of the green beans. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the sliced cabbage and prepared 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. 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. 

Make the glaze:
3 Make the glaze:

Meanwhile, 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.

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. 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 chicken (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the furikake. Enjoy! 

* An instant-read thermometer should register 165°F.

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Cook the rice:
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:

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem ends of the green beans. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the sliced cabbage and prepared 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. 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. 

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

Meanwhile, 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 chicken (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the furikake. Enjoy! 

* An instant-read thermometer should register 165°F.

Cook the chicken & serve your dish:
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