Garlic Glazed Chicken with Veggie Rice & Fresh Salad

Instructions

Step 1: Season the chicken thighs generously with salt and black pepper on both sides.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering.

Step 3: Place chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy.

Step 4: Flip the chicken and cook for another 5-6 minutes until the other side is browned.

Step 5: Add minced garlic to the skillet around the chicken and stir for about 30 seconds until fragrant.

Step 6: Pour soy sauce over the chicken and reduce heat to medium. Cook for 3-4 minutes, spooning the glaze over the chicken until it’s caramelized and sticky.

Step 7: While the chicken finishes, warm your cooked rice in a separate pan with the peas and carrots mix over medium heat for 3-4 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 8: In a bowl, toss together the chopped tomato, cucumber, and red onion to create a fresh salad.

Step 9: Plate the fried rice, top with glazed chicken thighs, and serve the fresh salad on the side.

Storage and Reheating Tips

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh, so keep it in a separate container if you’re meal prepping.

To reheat, place the chicken and rice in a skillet over medium heat with a splash of water or a drizzle of olive oil. Warm for 4-5 minutes, stirring gently, until heated through. You can also microwave them for about 2 minutes, though the stovetop method helps maintain the glaze’s beautiful shine.

If you’re reheating the salad, we recommend making it fresh, but if you must store it, dress it just before eating to keep the vegetables crisp and vibrant.