Any part of the chicken is delicious, but for our money, nothing beats the thighs. Thighs are where the flavor lives, as well as the juiciest part of the bird. In this meal, the flavorsome fowl is augmented by the delish almonds, adding a smoked, crunchy touch. This meal also combines two of our favorite qualities in any recipe: quick and easy. Giving you maximum return on your time investment, and delicious flavor to boot? Thighs will be your go-to chicken part from now on.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with jasmine rice and 1½ cup water 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.
Prepare the Ingredients
Trim ends off green beans and cut into 1" pieces.
Trim and cut white portions of green onion into 1" lengths. Thinly slice green portions. Keep white and green portions separate.
Crush almonds into coarse pieces.
Pat diced chicken thighs dry, and season with a pinch of salt and pepper. If you receive whole thighs, pat dry and, on a separate cutting board, cut into 1" pieces. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken thighs to hot pan and cook undisturbed, 3-4 minutes.
Stir, then cook until browned, 1-2 minutes.
Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.
Cook the Green Beans
Add green beans, white portions of green onions, and a pinch of salt to hot pan. Stir occasionally until green beans are lightly charred and crisp but still tender, 3-4 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Transfer green beans to a plate. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add teriyaki glaze, rice vinegar, brown sugar, Sriracha (to taste), and 2 Tbsp. water to hot pan and stir to combine. Bring to a boil.
Return chicken and any accumulated juices and green beans to pan. Stir often until chicken and green beans are glazed and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with almonds and green portions of green onions. Bon appétit!