Ingredients
- 1 cup brown rice (dry)
- 1 ½ tbsp sesame oil
- 1 ½ tbsp olive oil
- ¼ cup soy sauce
- 1 ½ tbsp rice vinegar
- 1 ½ tbsp sriracha
- 4 chicken thighs
- 1 napa cabbage
Directions
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Step 1
Prepare rice according to package instructions.
In this recipe- 1 cup brown rice (dry)
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Step 2
Preheat oven to 425 degrees F. Grease or line a baking sheet.
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Step 3
In a small bowl, whisk together sesame oil, olive oil, soy sauce, rice vinegar and sriracha. Place chicken thigh(s) in a bowl and pat dry. Drizzle with half the sauce and toss to coat. Set aside.
In this recipe- 1 ½ tbsp sesame oil
- 1 ½ tbsp olive oil
- ¼ cup soy sauce
- 1 ½ tbsp rice vinegar
- 1 ½ tbsp sriracha
- 4 chicken thighs
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Step 4
Cut napa cabbage through the core into 1-inch wedges. Season with salt and pepper, then drizzle with remaining dressing.
In this recipe- 1 napa cabbage
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Step 5
Place napa cabbage wedges on the prepared baking sheet, then add chicken thighs on top. Roast 25 to 35 minutes, until chicken is no longer pink in the middle. Transfer chicken to a plate, then roast napa cabbage 5 minutes more.
In this recipe- 4 chicken thighs
- 1 napa cabbage
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Step 6
Enjoy chicken and napa cabbage with rice.
In this recipe- 1 cup brown rice (dry)
- 1 napa cabbage
Not sure when your meat is done? When in doubt, check by inserting a meat thermometer into the center: we recommend an internal temperature of 165 °F or above for all types of poultry.