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Asian Glazed Chicken Thighs and Rice Bowls

These are cooked in the air fryer as most of you know is how I cook most all of my meals. It is super simple, quick and the chicken turns out DELISH!

This is the first time I have made and eaten Bok Choy! It tastes a lot like cabbage to me so I went ahead and fried them up in a little of the sauce on high heat. YUM! I will make these in different ways and in multiple dishes to see how I best enjoy eating them.

Asian Glazed Chicken Thighs and Rice Bowls

These Asian glazed chicken thighs turned out incredible, especially pairing with rice and bok choy.
I decided to change things up and make chicken thighs instead of breasts this week. It is worth the points once in a while! Dark meat has always been my favorite over white. The tenderness and flavor is on point. Especially when they soak up this delicious sweet marinade!
Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Servings 4
Calories 274 kcal


  • 1 Air Fryer
  • 1 Pressure/Rice Cooker
  • 1 Large Fry Pan
  • 1 Small Sauce Pan
  • 4 Lunch Containers


  • 16 oz Boneless Skinless Chicken Thighs
  • 2 cups White Rice
  • 1-1/2 Baby Bok Choy

Asian Marinade Sauce

  • 3/8 cup Low Sodium Soy Sauce
  • 1/2 cup Seasoned Rice Wine Vinegar
  • 4 tbsp Swerve Brown Sugar Substitute
  • 1/3 cup Wholesome Yum Keto Honey Substitue
  • 1/2 tbsp Minced Garlic
  • 3 tsp Minced Ginger
  • 2 tbsp Diced Green Onions


  • Place your chicken thighs in a gallon ziploc bag.
  • Mix your marinade sauce and pour half over your chicken, seal bag and make sure it covers all of the thighs.
  • Place chicken thighs into the fridge for 2 hours, flipping over half way through.
  • Put your remaining marinade sauce into the fridge.
  • Once your chicken has marinated, start your rice cooking.
  • Set your air fryer to 400 for 14 minutes.
  • Take your chicken thighs out of the fridge and once the air fryer has heated up, place half of them in to cook. Flip half way and/or when your air fryer beeps.
  • Rinse your bok choy, cut in half long ways and set aside.
  • Once your first batch of thighs are done, take them out and set on a plate and put your second batch of thighs into the air fryer to cook. Don't forget to flip half way.
  • Take your marinade sauce out of the fridge and pour into a small sauce pan, turning it on high.
  • Bring the marinade sauce to a quick boil then down to low.
  • Turn on your fry pan to high and either spray with non stick spray or use EVOO.
  • Once it is hot, place the bok choy cut down into the pan for 2 minutes.
  • Flip the bok choy and cook for 1 minute then flip back over on to the cut side.
  • Add just a little bit of your sauce to the fry pan to add some flavor to your bok choy. Once your bok choy is browned, take out and set onto a plate.
  • Once your second batch of your chicken thighs are done, flip them back onto their bottoms and add your first batch back in and cook for two more minutes. This is just to get a little more crisp on them.
  • Once your rice is done, add 1/2 cup to each of your lunch containers.
  • Chop up your chicken and bok choy and add evenly to your 4 containers.
  • Drizzle a small amount of more marinade over each and top with green onions and sesame seeds. ENJOY!


Total of 10 Weight Watchers points for each meal prep bowl!


Calories: 274kcalCarbohydrates: 52gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 973mgPotassium: 409mgFiber: 5gSugar: 0.4gVitamin A: 686IUVitamin C: 7mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!

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