With Chicken Thighs, Water Chestnuts, Broccoli, and Jasmine Rice
Prep & Cook Time:25-35 min.
Cook Within:5 days
A note about serious food allergies
Craving take-out? Get your fix without clogging your arteries with our dead-simple and healthy version of this classic dish. Chicken thighs (which are loaded with flavor and moisture) marry perfectly with crunchy water chestnuts and broccoli. Everything's bathed in a sweet and savory homemade sauce before being spooned over fragrant, warm jasmine rice.
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.
You Will Need
Cook the Rice
Bring a medium pot with rice and 1 ½ cups water to a boil. Once boiling, season with a pinch of salt and pepper. Reduce to a simmer, cover, and cook for 18-20 minutes, or until tender. Jasmine rice is a fragrant long grain variety of rice that is a natural with the sweet and salty sauce in this dish.
In a medium bowl, prepare marinade by combining brown sugar, soy sauce, and apple cider vinegar. Rinse chicken thighs and pat dry. Cut into 1" dice and place in bowl containing marinade. Thoroughly coat chicken with marinade.
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Trim and thinly slice whites of green onions. Slice remaining green onions at an angle (bias). Mince garlic.
Start Cooking the Chicken
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place chicken in pan and cook for 5 minutes until chicken is browned. Transfer to bowl along with any juices that have accumulated in pan (chicken will finish cooking later). Wipe out pan and return to medium heat. These juices will help build the sauce.
Finish the Dish
Heat 1 tsp. olive oil in the pan used to cook chicken. Add ginger, garlic, white parts of green onions, and broccoli. Cook for 5 minutes and return chicken and any juices back to pan. Cook for another 5 minutes and then add water chestnuts. Cook for 2 more minutes and remove from heat once chicken reaches a minimum internal temperature of 165 degrees. Season with a pinch of salt and red pepper flakes (to taste).
Plate the Dish
Divide rice between 2 bowls or plates and add a serving of chicken and veggies. Garnish with green parts of green onions.
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