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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.
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.