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.
Bring a small pot with rice and 1 cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Set aside covered.
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.
Crush almonds into coarse pieces.
Pat chicken thighs dry and, on a separate cutting board, cut into 1" pieces. Season both sides with ¼ tsp. salt and a pinch of pepper. 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 and add 2 tsp. olive oil. Add chicken pieces to hot pan and cook undisturbed, 3-4 minutes.
Stir, then cook until browned, 1-2 minutes.
Transfer to a plate. Chicken will finish cooking in a later step.
Reserve pan; no need to clean.
Cook the Green Beans
Return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add green beans, white portions of green onions, and a pinch of salt to hot pan. Stir occasionally until lightly charred, 3-4 minutes.
Transfer green beans to a plate.
Reserve pan; no need to wipe clean.
Cook the Sauce
Return pan used to cook green beans to medium-high heat.
Add teriyaki glaze, rice vinegar, brown sugar, Sriracha (to taste), and 2 Tbsp. water to hot pan. Bring to a boil.
Return chicken and any accumulated juices and green beans to pan. Stir often until 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!