asian
chicken
take-out
chicken thighs
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Sticky Asian Chicken With Rice By Rachael

How To Make Sticky Asian Chicken With Rice By Rachael

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Sticky Asian chicken thighs are glazed with a sweet, garlic-ginger sauce and served over a veggie-packed green rice in Rach's latest MYOTO (Make Your Own Take Out).

Rach's Tip: Charred shishito or padron peppers sprinkled with flaky sea salt make a fun presentation piled on top of rice for this dish but it's not necessary.

Ingredients

For the Sticky Asian Glaze:
  • ½ cup pourable dark-brown sugar
  • 3 tablespoons each Chinese dark soy and light soy sauce, OR about ⅓ cup tamari
  • 3 tablespoons hoisin
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon toasted sesame oil
  • 1 bunch scallions, whites finely chopped, reserve green tops for garnishing chicken
  • 2 inches ginger root, finely chopped or grated
  • 4 cloves garlic, minced or grated
  • 2 limes, juiced
For the chicken:
  • 8 boneless, skinless chicken thighs, trimmed (or 4 chicken breasts, halved across and the larger lobe halved horizontally)
  • Salt and pepper
  • 2 tablespoons canola, safflower or olive oil
  • 1 bunch scallion green tops, thinly sliced on bias
  • Toasted sesame seeds, about 3 tablespoons
For the Garlic-Ginger Green Rice:
  • 2 cups chicken broth or water
  • 1 ¼ cups white rice
  • 1 cup packed spinach
  • 2 scallions, coarsely chopped
  • 1 green chili pepper, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 inch ginger, grated
  • 1 lime, zested and juiced

Yield

Serves: 4 to 6

Preparation

For the glaze, whisk ingredients to combine. (This can be done a day ahead.)

For the chicken, heat a large cast-iron skillet over medium-high to high heat.

Season chicken on both sides and add oil to pan to lightly coat, then brown chicken well, about 3 minutes on each side, remove, add glaze to pan and let simmer at moderate bubble for about 3 minutes, return chicken to pan, and toss to coat in glaze. Top with scallion greens and sesame and serve from skillet.

For the garlic green rice, bring broth or water to boil. Add rice and stir, cover and reduce heat to simmer. Cook rice for 15 minutes.

Place the spinach, scallions, chili pepper, garlic, ginger, and lime zest and juice in a food processor. Pulse to finely chop ingredients, then stir into rice at the 15-minute mark, cook 2-3 minutes more, remove from heat and let stand, covered, 2 minutes, then fluff with fork and transfer to a serving dish.