Spicy Soy-Glazed Chicken Thighs with Green Beans & Rice

Spicy Soy-Glazed Chicken Thighs

with Green Beans & Rice

25 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Chicken Thighs
    includes 24 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Spicy Soy-Glazed Chicken Thighs with Green Beans & Rice
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Tbsps Black Bean Sauce
    • 1 lb Red Cabbage
    • ¾ lb Green Beans
    • ⅓ cup Soy Glaze
    • 1 Tbsp Gochujang
    • 2 Tbsps Crème Fraîche
    • 1 tsp Furikake

    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, 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 shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the furikake. Enjoy! 

    Cook the shrimp & serve your dish
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