Oven-Baked Togarashi Chicken & Rice
with Broccoli
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender bites of chicken and verdant broccoli over a bed of fluffy aromatic rice. You'll top the dish off with a savory-sweet mix of mayo, soy glaze, and yuzu kosho (a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu).
Ingredients
10 oz
Boneless Chicken Breast Pieces
2 tbsp
Mayonnaise
1 tbsp
Yuzu Kosho
2 tbsp
Soy Glaze
3 tbsp
East Asian-Style Sautéed Aromatics
½ cup
Long Grain White Rice
8 oz
Broccoli Florets
1 tsp
Black & White Sesame Seeds
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli florets. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the broccoli florets, rice, sautéed aromatics, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce and sesame seeds. Enjoy!
Ingredients
10 oz
Boneless Chicken Breast Pieces
2 tbsp
Mayonnaise
1 tbsp
Yuzu Kosho
2 tbsp
Soy Glaze
3 tbsp
East Asian-Style Sautéed Aromatics
½ cup
Long Grain White Rice
8 oz
Broccoli Florets
1 tsp
Black & White Sesame Seeds
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli florets. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the broccoli florets, rice, sautéed aromatics, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce and sesame seeds. Enjoy!
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