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Soy Braised Chicken Thighs

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by Anthony Nichols

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The deep rich flavors of China over a light and fresh scallion quinoa.

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Nutritional facts

Protein

46g

Carbs

60g

Calories

530

Fat

16g

Ingredients

2% Or Less Of Natural FlavorsAlcoholChicken BaseChicken BrothChicken FatChicken Thigh BonelessCorn OilCorn StarchCumin PowderDaikonDark Soy SauceGarlicGingerGround Black PepperHigh Fructose SyrupKosher SaltLight Soy SauceMushroomsQuinoaRiceRice Wine VinegarScallionsSesame OilShiitake MushroomsSoybeansStar AniseSugarTurmeric And AnnattoVinegarWaterWheat

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 393 reviews

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About Anthony Nichols

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As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.

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