Soy & Butter-Glazed Chicken with Sesame Vegetables & Brown Rice

Soy & Butter-Glazed Chicken

with Sesame Vegetables & Brown Rice

30 MIN
4 Servings
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From the Test Kitchen

A simple combination of soy glaze, tangy vinegar, and butter creates a sumptuous, flavorful glaze for pan-seared chicken, which we’re first coating in flour to create a delightfully crispy exterior. Toothsome snap peas and tender mushrooms—sautéed with red pepper flakes and savory sesame oil—lend just a touch of heat to the finished dish.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Soy & Butter-Glazed Chicken with Sesame Vegetables & Brown Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ½ lb Snow Peas
  • ½ lb Cremini Mushrooms
  • 2 Tbsps Butter
  • 1 Tbsp Sesame Oil
  • ¼ cup Rice Flour
  • ⅓ cup Soy Glaze
  • 2 Tbsps Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
  • ¼ tsp Crushed Red Pepper Flakes
  • 1⅛ cups Brown Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Roughly chop the mushrooms. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar. 

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Coat, cook & glaze the chicken:
4 Coat, cook & glaze the chicken:

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Soy & Butter-Glazed Chicken

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Roughly chop the mushrooms. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar. 

2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Coat, cook & glaze the chicken:

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

Coat, cook & glaze the chicken:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

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