Sweet & Spicy Chicken Thighs
with Rice, Broccoli & Mushrooms
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, chicken thighs get deep, bold flavor from a coating of vibrant togarashi—a staple of Japanese cuisine that highlights poppy seeds, dried orange peel, and more. You'll serve the chicken with aromatic white rice, tender broccoli, earthy mushrooms, and a creamy soy and sambal sauce.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, chicken thighs get deep, bold flavor from a coating of vibrant togarashi—a staple of Japanese cuisine that highlights poppy seeds, dried orange peel, and more. You'll serve the chicken with aromatic white rice, tender broccoli, earthy mushrooms, and a creamy soy and sambal sauce.
Nutrition per serving
Ingredients
16 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
8 oz
Broccoli Florets
4 oz
Mushrooms
3 tbsp
East Asian-Style Sautéed Aromatics
2 tbsp
Mayonnaise
2 tbsp
Soy Glaze
1 tbsp
Sambal Oelek
1 tsp
Black & White Sesame Seeds
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, sautéed aromatics, mushrooms (tearing into bite-sized pieces before adding), broccoli, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 36 to 38 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, sautéed aromatics, mushrooms (tearing into bite-sized pieces before adding), broccoli, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 36 to 38 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!
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