Baked Korean Soy-Garlic Chicken

Baking skinless chicken thighs with a lean soy-garlic glaze delivers rich Korean flavor and high protein with balanced carbohydrate and fat contents.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g skinless, boneless chicken thighs, cut into bite-sized pieces · 1080 kcal in the whole recipe
• 4 tbsp (64 g) low-sodium soy sauce · 36 kcal in the whole recipe
• 5 cloves (20 g) garlic, minced · 30 kcal in the whole recipe
• 2 tbsp (12 g) freshly grated ginger · 10 kcal in the whole recipe
• 1 tbsp (20 g) honey · 61 kcal in the whole recipe
• 1 tbsp (15 g) rice vinegar (or white vinegar) · 3 kcal in the whole recipe
• 1 tbsp (13 g) toasted sesame oil · 115 kcal in the whole recipe
• 120 g uncooked white rice · 432 kcal in the whole recipe
• 1 large (200 g) cucumber, sliced · 32 kcal in the whole recipe
• 3 stalks (30 g) green onion, finely chopped · 10 kcal in the whole recipe
• 1 tbsp (10 g) toasted sesame seeds · 63 kcal in the whole recipe
• 1/4 tsp ground black pepper

Method

1. Rinse the rice thoroughly and cook it with water according to package directions; slice the cucumber into rounds.

   

2. In a bowl, mix soy sauce, minced garlic, grated ginger, honey, vinegar, sesame oil, and black pepper until combined.

   

3. Add the chicken thigh pieces to the sauce, toss well to coat, and spread them in a single layer on a parchment-lined baking sheet.

   

4. Bake in a preheated oven at 200°C (400°F) for 20-22 minutes until cooked through and glossy.

   

5. Garnish the baked chicken with toasted sesame seeds and chopped green onion, then serve hot with cooked rice and cucumber slices.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.