Best 2 Asian Chicken Thighs With Broccolini Recipes

Embark on a culinary journey to the Orient with our delectable Asian chicken thighs and broccolini recipe. This tantalizing dish combines the savory flavors of Asian-inspired marinade with tender chicken thighs and crisp broccolini, creating a harmonious blend of textures and flavors.

The marinade, a symphony of soy sauce, ginger, garlic, honey, and rice vinegar, infuses the chicken thighs with an umami-rich taste. Pan-searing the chicken thighs until golden brown creates a delightful crust, while the broccolini adds a vibrant green hue and a slightly bitter note that balances the richness of the chicken.

As a delightful complement to this main course, we present three additional recipes that explore the diverse culinary landscape of Asia. Dive into the aromatic depths of our Asian chicken lettuce wraps, where succulent chicken is paired with crunchy lettuce leaves, fresh herbs, and a tangy sauce.

Indulge in the comforting warmth of our Asian chicken noodle soup, a classic dish that combines tender chicken, flavorful broth, and a medley of vegetables. Experience the harmonious union of sweet and savory flavors in our Asian chicken stir-fry, where chicken, vegetables, and a delectable sauce come together in a vibrant symphony of colors and textures.

These recipes offer a culinary adventure that will transport your taste buds to the vibrant streets of Asia. Prepare to be captivated by the bold flavors and enticing aromas that await you in this collection of Asian-inspired dishes.

Here are our top 2 tried and tested recipes!

ASIAN CHICKEN THIGHS WITH BROCCOLINI RECIPE

Asian Chicken Thighs with Broccolini Recipe image

Provided by KimberlyB

Number Of Ingredients 12

Ingredients

8 skin-on, bone-in chicken thighs (about 6 ounces each)
2 teaspoons toasted sesame oil
1/4 teaspoon five-spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 tablespoon packed light or dark brown sugar
3 cloves garlic
2 small bunches broccolini
1 bunch baby carrots, greens trimmed
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
1 scallion, thinly sliced

Steps:

Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes. Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise. Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds. Divide the chicken among plates; top with the scallion. Serve with the vegetables.

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO

Skillet Chicken Thighs With Broccoli and Orzo image

A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.

Provided by Aaron Hutcherson

Categories dinner, noodles, one pot, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 lemon, thinly sliced and seeds removed
12 ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)
8 ounces dried orzo (about 1 1/4 cups)
1 teaspoon fresh thyme leaves
2 garlic cloves, minced
1/2 cup dry white wine
2 cups low-sodium chicken broth

Steps:

Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you save time and ensure that your dish turns out perfectly.

Use a Good Quality Soy Sauce: Soy sauce is a key ingredient in this dish, so make sure you use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, umami flavor.

Don't Overcook the Chicken: Chicken thighs are a relatively forgiving cut of meat, but they can become dry and tough if they are overcooked. Be careful not to cook them for too long, or they will lose their juiciness.

Roast the Broccolini: Roasting the broccolini brings out its natural sweetness and flavor. Be sure to toss the broccolini with a little bit of olive oil and salt before roasting it.

Serve Immediately: This dish is best served immediately after it is cooked. The chicken and broccolini will be at their best when they are hot and fresh.

Conclusion:

This Asian chicken thighs with broccolini is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the broccolini is roasted to perfection. Serve this dish with rice or noodles, and you have a complete and satisfying meal.