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Szechuan-Style Chicken Thighs

Szechuan-Style Chicken Thighs with Coconut Rice and Bok Choy

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Recipe Details

Story

One of our favorite ways to enjoy crispy chicken thighs is with a sticky-sweet sauce, and this Szechuan-inspired version is no exception. We blend ketchup, soy sauce, sambal oelek chile paste, Szechuan peppercorns, brown sugar, and rice wine vinegar, then cook down the mixture until thickened. It adds a distinctly spicy, tingly complexity to the chicken, and pairs beautifully with roasted bok choy and fluffy coconut rice.

Tags

  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 750
  • Protein 64g
  • Total Carb 55g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    4
    chicken thighs
  • lite coconut milk
    1 can
    lite coconut milk
  • jasmine rice
    1/2 cup
    jasmine rice
  • baby bok choy
    8 ounces
    baby bok choy
  • garlic
    3 cloves
    garlic
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • sesame oil
    1 tablespoon
    sesame oil
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • sambal oelek
    2 teaspoons
    sambal oelek
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • ketchup
    2 packets
    ketchup
  • ground Szechuan peppercorns
    1/2 teaspoon
    ground Szechuan peppercorns
  • dark brown sugar
    1/2 tablespoon
    dark brown sugar

What You’ll Need

  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 6" small pot with lid
  • 10" medium pan

Allergens

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and arrange skin-side up on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired. Roast until skin is beginning to crisp, 20-30 minutes (it will finish cooking in Step 4).

  2. Cook coconut rice

    Cook coconut rice

    While chicken roasts, open coconut milk and pour into a small pot. Add rice and ¼ teaspoon salt, then bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, until Step 6.

  3. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Mince garlic. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  4. Roast bok choy stems

    Roast bok choy stems

    Once chicken skin is beginning to crisp, add bok choy stems to baking sheet (gently stir bok choy on sheet to toss with the flavorful juices from the chicken). Continue roasting until chicken skin is crisp, chicken is cooked through and no longer pink, and bok choy is bright green and tender, about 5 minutes more.

  5. Make sauce

    Make sauce

    While bok choy stems and chicken roast, heat sesame oil in a medium pan over medium-high heat. When oil is shimmering, add garlic. Sauté, stirring, until fragrant, 30 seconds. Stir in soy sauce, sambal oelek, spice mix, rice wine vinegar, and ketchup. Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. Remove pan from heat.

  6. Plate chicken

    Plate chicken

    Fluff rice with a fork, then add bok choy leaves to pot and stir to combine. Divide coconut rice between serving plates. Top with chicken thighs and roasted bok choy stems, then drizzle over sauce. Garnish with peanuts and dig in!

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