Spicy Soy-Glazed Chicken Thighs with Green Beans & Rice

Spicy Soy-Glazed Chicken Thighs

with Green Beans & Rice

25 MIN
4 Servings
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From the Test Kitchen

This wholesome dish gets a Korean-inspired kick 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.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Spicy Soy-Glazed Chicken Thighs with Green Beans & Rice
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Long Grain White Rice
  • 1 lb Red Cabbage
  • 6 oz Green Beans
  • 2 Tbsps Black Bean Sauce
  • ⅓ cup Soy Glaze
  • 1 Tbsp Gochujang
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¼ cup Cream
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, 13 to 15 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 any stem ends from the green beans. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 (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; taste, then season with salt and pepper if desired. 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, cream, 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 togarashi. Enjoy! 

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

Tips from Home Chefs

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Spicy Soy-Glazed Chicken Thighs

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, 13 to 15 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 any stem ends from the green beans. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 (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; taste, then season with salt and pepper if desired. 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, cream, 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 togarashi. Enjoy! 

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

Cook the chicken & serve your dish
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