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Sesame Soy Baked Chicken Thighs

Sesame Soy Baked Chicken Thighs

with Stir-Fried Bulgogi Veg and Jasmine Rice
4.0(1K)
Mimi Morley
Mimi MorleyUpdated on January 22, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
853 kcal
Protein
: 
50.9g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Sesame
  • Nuts
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

4 unit(s)

British Chicken Thighs

5 grams

Roasted White Sesame Seeds

(Contains: Nuts, Peanut, Sesame, May contain traces of allergens)

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Sliced Mushrooms

120 grams

Sliced Carrot and Cabbage Mix

150 grams

Bulgogi Sauce

(Contains: Soya)

Energy (kJ)3568 kJ
Energy (kcal)853 kcal
Fat32 g
of which saturates8.3 g
Carbohydrate90.7 g
of which sugars27.1 g
Protein50.9 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Bowl
•Kettle
•Baking Tray
•Sieve
•Medium Saucepan
•Lid
•Pan
•Garlic Press

Instructions

PDF
Prep the Chicken
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Put the soy sauce into a medium bowl.

c) Add the chicken thighs to the bowl and coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Ready, Steady, Bake
2

a) Lay the chicken thighs on a large baking tray, drizzle with oil and spoon over any remaining soy from the bowl.

b) Sprinkle the sesame seeds over the chicken.

c) When the oven is hot, roast on the middle shelf until browned and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Cook the Rice
3

a) Meanwhile, pour the boiling water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
4

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Trim the pak choi, then thinly slice widthways. 

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the sliced mushrooms and fry for 2 mins.

Add the Sauce
5

a) Add the coleslaw mix and pak choi to the mushrooms, with a drizzle more oil if needed.

b) Stir-fry until the veg has softened, 3-4 mins.

c) Stir in the garlic and bulgogi sauce, then bring to the boil and simmer for 1 min.

d) Remove from the heat.

Finish and Serve
6

a) Once the chicken is cooked, slice thinly and add to the pan with the veg, along with any soy glaze from the tray. Toss to combine.

b) Fluff up the rice with a fork and spoon into your bowls.

c) Top with the bulgogi veg and sesame soy baked chicken.

Enjoy!

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