Honey Garlic Chicken Thighs with Rice
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 25 min
- Cost
- $12.00
- Nutrition
- 650 cal · 48g protein
- quick
- skillet
- kid-favorite
- budget
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice · kept by 1 family
Honey Garlic Chicken Thighs with Rice is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $12 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1¾ lb boneless skinless chicken thighs
- 1½ cups jasmine rice
- ⅓ cup honey
- ¼ cup soy sauce
- 6 cloves garlic
- 1 tbsp rice vinegar
- 12 oz green beans
- 1 tbsp vegetable oil
- 1 bunch green onions
- 1/2 tsp salt
Steps
- Start the rice according to the package. Season the chicken thighs with salt and pepper.
- Heat the oil in a large skillet over medium-high heat and sear the thighs 5-6 minutes per side until golden and 165°F inside. Move to a plate.
- Lower the heat to medium, add the minced garlic, and cook 30 seconds. Stir in the honey, soy sauce, and vinegar and simmer 2-3 minutes until syrupy.
- Return the chicken and turn to coat in the glaze for 1-2 minutes.
- Meanwhile, steam or microwave the green beans until tender, about 5 minutes.
- Serve the chicken over rice with the green beans, spoon extra glaze over the top, and sprinkle with sliced green onions.
- Make ahead: mince the garlic, mix the honey, soy sauce and vinegar, and slice the green onions up to 2 days ahead. Store each in the fridge.
- Picky eaters can have plain rice and green beans, with their chicken set aside before it goes in the glaze.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 64 g
- Fiber
- 4 g
- Sugar
- 20 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 1,460 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop