Ginger-Garlic Chicken Thighs

with broccoli and jasmine rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fluffy and slightly sweet coconut rice and tender chicken thighs form a dynamic duo in this meal comparable to Batman and Robin, The Dude and Walter, Laverne and Shirley (RIP Penny Marshall). Healthy broccoli rounds it out to a trio… the Three Amigos anyone? Enough old pop culture references… this meal's tastiness stands on its own.

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • 2 Green Onions
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 fl. oz. Honey
  • Info
    5⅖ fl. oz. Coconut Milk
  • 2 tsp. Chopped Ginger
  • 2 Garlic Cloves
  • ¾ cup Jasmine Rice
  • 6 oz. Broccoli Florets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    824
  • Carbohydrates
    83g
  • Fat
    33g
  • Protein
    50g
  • Sodium
    1138mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Don't worry if coconut milk has solidified. It is part of natural processes. Place coconut milk in pot and break up as needed Bring a small pot with jasmine rice, coconut milk, ½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Cut broccoli into bite-sized pieces, if necessary. Mince garlic. Pat diced chicken thighs dry, and season with ¼ tsp. salt and a pinch of pepper. If using antibiotic-free chicken breasts or whole chicken thighs, on a separate cutting board, cut into a 1" dice.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using antibiotic-free chicken breasts, follow the same cooking times and instructions. Transfer chicken to a plate. Wipe pan clean and reserve.

  • 4

    Cook the Broccoli

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccoli and white portions of green onions to hot pan. Stir occasionally until lightly charred and tender, 5-7 minutes. Remove from burner. Season with seasoning blend and a pinch of salt and pepper.

  • 5

    Finish Chicken and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add garlic, ginger, green portions of green onions, and chicken to hot pan. Stir until ginger is completely combined. Add honey and stir until chicken is glazed, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping rice with broccoli and chicken. Bon appétit!

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