Asian Glazed Chicken Thighs with Rice
Soy sauce, honey, and the spicy punch of chili-garlic combine to make the sticky glaze in these succulent Asian Glazed Chicken Thighs with Rice. It’s a one-skillet meal with unforgettable flavor!
Servings : 4
Ingredients
- 2 tablespoons olive oil
- 4 to 5 bone-in skin on chicken thighs
- 3 teaspoons salt, divided
- fresh ground black pepper, to taste
- 1 cup sliced scallions, divided
- 2 tablespoons honey
- 1 tablespoon chile-garlic sauce
- 1 tablespoon low sodium soy sauce
- 1 large bok choy, thinly sliced
- 1 red bell pepper, diced
- ½ teaspoon ground ginger
- 4 cloves garlic, minced or pressed
- 1 ½ cups chicken broth
- 1 cup white rice
Instructions
- Preheat oven to 375˚F.
- Heat oil in a large skillet set over medium high heat.
- Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
- Add chicken thighs to the hot oil, skin-side down; cook for about 6 minutes, or until skin is golden brown and you can easily flip over the chicken thighs.
- Flip and cook for 3 more minutes.
- In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
- Remove chicken thighs from the skillet and transfer to a plate; set aside.
- Return skillet to heat.
- Add half of the scallions to the skillet; stir in sliced bok choy and diced red bell pepper.
- Cook for 3 minutes, stirring often, until crisp-tender.
- Add ginger and garlic, and continue to stir and cook for 1 minute.
- Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
- Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until chicken thighs are cooked through and rice is tender. To check for doneness, use an instant read meat thermometer - chicken is cooked when internal temperature registers at 165˚F.
- Turn oven to BROIL.
- Remove the lid and broil for 4 to 5 minutes or until chicken is browned.
- Remove from oven and let stand 5 minutes.
- Remove chicken from the pan and fluff up the rice with a fork.
- Spoon previously prepared honey mixture over the chicken.
- Garnish with parsley and scallions; serve.
Notes
- Notes: Lower calories by removing the skin after cooking.
- WW POINTS: Points were calculated with bone-in SKINLESS chicken thighs.
Nutrition
Calories: 580 kcal | Carbohydrates: 58 g | Protein: 28 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 2278 mg | Potassium: 1047 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 10652 IU | Vitamin C: 138 mg | Calcium: 274 mg | Iron: 4 mg | Net Carbs: 54 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.