Asian-Glazed Chicken Thighs

Dairy Free
Health score
14%
Asian-Glazed Chicken Thighs
45 min.
4
871kcal

Suggestions


Indulge in the vibrant flavors of Asian cuisine with our Asian-Glazed Chicken Thighs, a dish that promises to tantalize your taste buds and impress your dinner guests. This delightful recipe is not only dairy-free but also packed with a harmonious blend of sweet and savory notes, making it a perfect choice for any meal, whether it's a cozy lunch or an elegant dinner.

The star of this dish is the succulent chicken thighs, marinated in a luscious mixture of honey, fresh orange juice, and aromatic spices. The marinade infuses the chicken with a rich glaze that caramelizes beautifully in the oven, creating a mouthwatering crust that locks in moisture and flavor. Paired with tender rice noodles and garnished with fresh scallions, this meal is as visually appealing as it is delicious.

Ready in just 45 minutes, this recipe is ideal for busy weeknights or special occasions alike. With a generous serving size of four, it’s perfect for sharing with family and friends. Each bite offers a delightful balance of textures and flavors, making it a standout dish that will leave everyone asking for seconds. So roll up your sleeves and get ready to create a culinary masterpiece that will transport you straight to the heart of Asia!

Ingredients

  •  strips. 
  • tablespoon ginger fresh minced
  • tablespoon garlic 
  • 0.3 cup honey 
  • 0.8 cup orange juice fresh
  •  orange zest finely grated
  • 0.3 teaspoon pepper red crushed
  • ounces vermicelli 
  •  spring onion thinly sliced for garnish
  • tablespoons sesame oil toasted
  • tablespoons soya sauce 

Equipment

  • bowl
  • frying pan
  • oven
  • pot

Directions

  1. The day before serving, rinse thechicken and pat dry.
  2. Place in a bowl.
  3. Combine the next 8 ingredients tomake a marinade; toss with the chickento coat. Cover and refrigerate for 4to 6 hours, or overnight.
  4. Thirty minutes before cooking,remove the chicken from the refrigeratorand preheat the oven to 350°F.Arrange the chicken in a large, shallowroasting pan and season with saltand pepper to taste.
  5. Pour the marinadeover the chicken.
  6. Bake the chicken until it’s goldenbrown and cooked through, bastingfrequently, about 45 minutes.
  7. Meanwhile, bring a large pot ofwater to a boil. Turn off the heat andstir in the rice noodles.
  8. Let soak untiltender, about 7 minutes.
  9. Drain, rinseunder warm water, and drain again.
  10. Divide the noodles between 4bowls.
  11. Place 2 chicken thighs in eachbowl and spoon the pan sauce overthe top.
  12. Garnish with scallions andserve immediately.
  13. Serves
  14. Per serving: 670 calories, 75gcarbohydrates, 34g protein, 26g fat, 115mgcholesterol
  15. Other

Nutrition Facts

Calories871kcal
Protein18.91%
Fat46.81%
Carbs34.28%

Properties

Glycemic Index
63.57
Glycemic Load
38.92
Inflammation Score
-6
Nutrition Score
23.069565140683%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
5.56mg
Naringenin
1mg
Kaempferol
0.17mg
Myricetin
0.06mg
Quercetin
1.43mg

Nutrients percent of daily need

Calories:871.03kcal
43.55%
Fat:45.04g
69.29%
Saturated Fat:11.23g
70.17%
Carbohydrates:74.22g
24.74%
Net Carbohydrates:72g
26.18%
Sugar:21.87g
24.3%
Cholesterol:221.48mg
73.83%
Sodium:1037.35mg
45.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.95g
81.89%
Selenium:51.6µg
73.72%
Vitamin B3:11.52mg
57.62%
Phosphorus:479.86mg
47.99%
Vitamin B6:0.88mg
44.12%
Vitamin C:34.48mg
41.8%
Vitamin K:30.75µg
29.29%
Vitamin B5:2.53mg
25.34%
Vitamin B12:1.45µg
24.11%
Manganese:0.47mg
23.41%
Zinc:3.47mg
23.13%
Vitamin B2:0.37mg
21.73%
Potassium:676.51mg
19.33%
Vitamin B1:0.25mg
16.88%
Magnesium:65.84mg
16.46%
Iron:2.71mg
15.03%
Copper:0.23mg
11.62%
Vitamin A:451.36IU
9.03%
Fiber:2.22g
8.88%
Folate:35.05µg
8.76%
Calcium:59.98mg
6%
Vitamin E:0.73mg
4.84%
Vitamin D:0.23µg
1.51%
Source:Epicurious