Five Spice Glazed Chicken with Ginger Scallion Rice
Aromatic Five Spice Glazed Chicken Thighs with Fragrant Ginger Scallion Jasmine Rice
Ingredients:
8 chicken thighs, bone-in, skin-on
2 tbsp vegetable oil
2 tbsp five spice powder
3 tbsp low-sodium soy sauce
2 tbsp honey
1 tbsp hoisin sauce
2 cloves garlic, minced
1 tbsp fresh ginger, grated and divided
1 tbsp sesame oil
1 tsp black pepper
2 cups jasmine rice, rinsed
3 cups chicken broth
1 bunch scallions (about 6), thinly sliced, whites and greens separated
2 tbsp toasted sesame seeds
1 lime, cut into wedges
Fresh cilantro for garnish
Directions:
Preheat oven to 375°F (190°C).
In a small bowl, mix together five spice powder, 1 tablespoon ginger, garlic, soy sauce, honey, hoisin sauce, and black pepper to create the glaze.
Pat chicken thighs dry with paper towels. Season lightly with salt.
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crispy.
Turn chicken over, brush generously with the five spice glaze, and transfer the skillet to the preheated oven.
Bake for 25-30 minutes, brushing with more glaze halfway through, until chicken is fully cooked (internal temperature of 165°F) and glaze is caramelized.
While chicken is baking, prepare the rice. In a medium saucepan, heat sesame oil over medium heat.
Add the white parts of scallions and remaining ginger, sautéing for 2 minutes until fragrant.
Add rice and stir for 1 minute to coat with oil and flavors.
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in most of the green parts of scallions, reserving some for garnish.
Serve the glazed chicken thighs over the ginger scallion rice, garnish with remaining scallion greens, toasted sesame seeds, fresh cilantro, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings