35 minsDinner

One-pan glazed chicken & cabbage with rice

Makes: four servings
Makes: four servings


  • 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


  1. Prepare rice according to package instructions.

  2. Preheat oven to 425 degrees F. Grease or line a baking sheet.

  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.

  4. Cut napa cabbage through the core into 1-inch wedges. Season with salt and pepper, then drizzle with remaining dressing.

  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.

  6. Enjoy chicken and napa cabbage with rice.