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Soy-Glazed Chicken with Rice and Peas Recipe

Asian-inspired · Main course · 35 min total

A quick and flavorful weeknight dinner featuring tender chicken thighs glazed in a savory-sweet soy sauce, served over fluffy rice and sweet peas.

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp vegetable oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 cup frozen peas, thawed
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Set aside.
2. Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes per side.
3. Pour soy-honey mixture over chicken. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 10 minutes, turning once halfway.
4. Meanwhile, in a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
5. Stir peas into the hot rice and cover for 1 minute to warm through.
6. Slice chicken and serve over rice and peas. Drizzle any remaining glaze from the skillet on top and garnish with green onions.

Tips

• For a thicker glaze, simmer the sauce uncovered for the last 2 minutes of cooking.
• Substitute chicken breasts for thighs; adjust cooking time as needed.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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