Yuzu & Honey-Glazed Chicken Thighs
with Brown Rice, Vegetables & Avocado
The flavor-packed glaze for our juicy chicken thighs is made from a simple combination of sweet honey, vinegar, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.
Details
The flavor-packed glaze for our juicy chicken thighs is made from a simple combination of sweet honey, vinegar, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.
Nutrition per serving
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Brown Rice
4 oz
Sweet Peppers
1 each
Avocado
6 oz
Green Beans
1 tbsp
Yuzu Kosho
1 tbsp
Mirin (salted cooking wine)
2 tsp
Honey
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
3 tbsp
Roasted Cashews
1 tbsp
Rice Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the mirin; stir to combine.
step 2
Prepare the ingredients
Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with half the vinegar. Season with salt and pepper. Roughly chop the cashews. In a bowl, combine the honey (kneading the packet before opening), yuzu kosho, remaining vinegar, and 1/4 cup of water.
step 3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm.
step 4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 3 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 rice topped with the cooked vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with the chopped cashews and remaining togarashi. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Instructions
step 1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the mirin; stir to combine.
step 2
Prepare the ingredients
Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with half the vinegar. Season with salt and pepper. Roughly chop the cashews. In a bowl, combine the honey (kneading the packet before opening), yuzu kosho, remaining vinegar, and 1/4 cup of water.
step 3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm.
step 4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 3 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 rice topped with the cooked vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with the chopped cashews and remaining togarashi. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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