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Sriracha-Soy Chicken Thighs

Sriracha-Soy Chicken Thighs with Brown Rice and Smashed Cucumber

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Recipe Details


Smashing cucumber softens the vegetable and creates lots of cracks for soaking up sauces and seasonings. (Plus, it's such a cheffy way to relieve stress!) Here, it's stirred into a brown rice salad with snow peas, scallions, and a tangy rice wine vinaigrette. Top with roasted chicken thighs, then spoon over a sauce of Sriracha, soy sauce, garlic, and turbinado sugar for a spicy-sweet finishing touch.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 910
  • Protein 46g
  • Total Carb 55g
  • Total Fat 56g

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
    chicken thighs
  • snow peas
    4 ounces
    snow peas
  • Persian cucumbers
    Persian cucumbers
  • cilantro
    1/8 ounce
  • scallion
  • garlic
    1 clove
  • brown rice
    1/2 cup
    brown rice
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • turbinado sugar
    1 packet
    turbinado sugar
  • cornstarch
    2 teaspoons
  • Sriracha
    2 packets
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • meat mallet (optional)
  • 6" small pot

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Line a baking sheet with foil. Pat chicken very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through, 25-35 minutes. Meanwhile, rinse all produce.

  2. Prepare ingredients

    Prepare ingredients

    Halve snow peas lengthwise on a diagonal. Halve cucumbers lengthwise; arrange skin-side up. Using a meat mallet or heavy pan, smash cucumbers until skin cracks and flesh softens; cut crosswise into 1-inch pieces. Pick cilantro leaves; finely chop stems, keeping separate. Trim and discard scallion root; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic.

  3. Cook rice and snow peas

    Cook rice and snow peas

    Season boiling water generously with salt (no need for an exact amount of water here, since you'll drain the rice like pasta). Stir in brown rice; cook until almost tender, 22 minutes. Then, add snow peas; continue cooking until rice is tender and snow peas are bright green, 1-2 minutes more. Drain rice and snow peas; return to pot, off heat. Cover to keep warm until Step 6.

  4. Make Sriracha-soy sauce

    Make Sriracha-soy sauce

    While rice cooks, heat 1 teaspoon olive oil in a small pot over medium heat. When oil is shimmering, add garlic and cilantro stems; cook, stirring, until fragrant, 1 minute. Whisk in soy sauce, sugar, cornstarch, Sriracha (skip or use half for less heat), and ½ cup water. Bring to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until reduced by half, 2-3 minutes. Remove pot from heat.

  5. Finish rice

    Finish rice

    To pot with rice and snow peas, still off heat, stir in rice wine vinegar, cucumbers, cilantro leaves, scallion whites and light greens, and 2 tablespoons olive oil. Toss to combine, then season with ¼ teaspoon salt and pepper as desired.

  6. Plate chicken

    Plate chicken

    Divide brown rice salad between serving plates and top with roasted chicken thighs. Spoon over Sriracha-soy sauce and garnish with scallion dark greens. Enjoy!

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