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

Spicy Soy-Glazed Chicken Thighs

with Green Beans & Jasmine Rice

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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.

Tips from Home Chefs

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:
Browse Steps
1 of 4