Sesame-Ginger Glazed Chicken Thighs with Sautéed Vegetables
20min
40min
4
1000
Chef's Note
For maximum flavor, marinate the chicken overnight. If you prefer a spicier dish, add a tablespoon of gochujang or sriracha to the glaze. The key to perfect stir-fried vegetables is to cook them quickly over high heat to maintain their vibrant colors and crisp texture.
Tags
Ingredients
3 lbs boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup honey
3 tbsp rice vinegar
2 tbsp fresh ginger, minced
4 cloves garlic, minced
3 tbsp sesame oil
1 tbsp cornstarch
2 tbsp water
2 large red bell pepper, sliced
1 large yellow bell pepper, sliced
4 cups broccoli florets
2 medium carrots, julienned
2 cups snap peas
6 stalks green onions, sliced
3 tbsp sesame seeds
2 tbsp vegetable oil
3 cups brown rice, uncooked
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
Instructions
- 1
Begin by cooking 3 cups of brown rice according to package directions, which will yield about 9 cups of cooked rice.
- 2
In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 3 tbsp rice vinegar, 2 tbsp minced ginger, 3 cloves minced garlic, and 2 tbsp sesame oil to create the marinade.
- 3
Place the 3 lbs of chicken thighs in a large zip-top bag and pour in 3/4 of the marinade mixture. Reserve the remaining marinade for the glaze. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- 4
Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place on a lined baking sheet. Season with 1/2 tsp salt and 1/2 tsp black pepper.
- 5
Bake the chicken thighs for 25-30 minutes until the internal temperature reaches 165°F (74°C).
- 6
While the chicken is baking, prepare the vegetables. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
- 7
Add 2 julienned carrots and stir-fry for 2 minutes. Add 4 cups broccoli florets and continue cooking for 3 minutes.
- 8
Add 2 large sliced red bell peppers, 1 large sliced yellow bell pepper, and 2 cups snap peas to the wok. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
- 9
In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Add the reserved marinade to a small saucepan and bring to a simmer over medium heat.
- 10
Whisk the cornstarch slurry into the simmering marinade and cook for 2-3 minutes until thickened to create the glaze. Add 1 tbsp sesame oil and 1 minced garlic clove for extra flavor.
- 11
When the chicken is done, brush each piece with the glaze and sprinkle with 2 tbsp sesame seeds. Return to the oven for 2-3 minutes to set the glaze.
- 12
Serve each plate with about 2 1/4 cups of cooked brown rice, topped with glazed chicken thighs and a generous portion of sautéed vegetables.
- 13
Garnish with sliced green onions and the remaining 1 tbsp sesame seeds. Drizzle any remaining glaze over the dish.
Nutrition Information (per serving)
1000
75g
100g
33g
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