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Spicy Soy-Glazed Chicken Thighs
with Green Beans & Rice
25 MIN
4 Servings
From the Test Kitchen
This wholesome dish gets a Korean-inspired kick from a glaze made with spicy gochujang (a beloved Korean condiment), 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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NutritionPER SERVING
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Calories670 Cals (est.)
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fresh
ingredients
Title
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24 oz Boneless, Skinless Chicken Thighs
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1 cup Long Grain White Rice
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1 lb Red Cabbage
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¾ lb Green Beans
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2 Tbsps Black Bean Sauce
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⅓ cup Soy Glaze
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1 Tbsp Gochujang
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2 Tbsps Crème Fraîche
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1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
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.
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!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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.
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!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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