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Soy Braised Chicken Thighs
The deep rich flavors of China over a light and fresh scallion quinoa.
Nutritional facts
Protein
46g
Carbs
60g
Calories
530
Fat
16g
Ingredients
2% Or Less Of Natural Flavors, Alcohol, Chicken Base, Chicken Broth, Chicken Fat, Chicken Thigh Boneless, Corn Oil, Corn Starch, Cumin Powder, Daikon, Dark Soy Sauce, Garlic, Ginger, Ground Black Pepper, High Fructose Syrup, Kosher Salt, Light Soy Sauce, Mushrooms, Quinoa, Rice, Rice Wine Vinegar, Scallions, Sesame Oil, Shiitake Mushrooms, Soybeans, Star Anise, Sugar, Turmeric And Annatto, Vinegar, Water, Wheat
Reviews
3.9
Based on 393 reviews
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About Anthony Nichols
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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