Instructions
Step 1: Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and your favorite spices.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place chicken thighs skin-side down in the hot oil and sear for 5-6 minutes until golden brown.
Step 4: Flip the chicken and cook the other side for another 4-5 minutes.
Step 5: Mix soy sauce and honey together in a small bowl, then brush the glaze all over the chicken.
Step 6: Reduce heat to medium and continue cooking for 3-4 minutes, allowing the glaze to caramelize and stick to the chicken.
Step 7: In a separate pan or wok, heat a touch of oil and stir-fry your cooked rice with mixed veggies until heated through and lightly golden, about 3-4 minutes.
Step 8: Toss together the diced cucumber, chopped tomato, and red onion in a bowl to create your fresh salad.
Step 9: Plate the glazed chicken alongside the veggie rice and fresh salad, and serve immediately while hot.
Storage and Reheating Tips
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. The fresh salad is best eaten immediately, but you can prepare the vegetables and keep them chilled separately.
To reheat, place the chicken in a 350°F oven for about 10 minutes until warmed through, which helps maintain its crispy glaze. Warm the rice gently in a skillet with a splash of water to prevent it from drying out.
This dish also freezes beautifully for up to 2 months. Simply thaw overnight in the refrigerator before reheating, and your dinner is ready faster than ordering takeout.
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