Crispy Curry-Glazed Chicken

with Sautéed Zucchini, Peppers & Yu Choy

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 350 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

This vibrant, delicious dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up our flavorful glaze made with spicy curry paste, sweet honey, and savory soy sauce. To balance the bold flavors, we’re serving it all over a trio of zucchini, sweet peppers, and yu choy (a verdant, leafy Asian green) sautéed with fragrant garlic.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Crispy Curry-Glazed Chicken with Sautéed Zucchini, Peppers & Yu Choy
Title
  • 10 oz Chopped Chicken Breast
  • 6 oz Yu Choy
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 2 cloves Garlic
  • ¼ cup Rice Flour
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Honey
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the yu choy, separating the stems and leaves. In a medium bowl, combine the chopped garlic, sliced peppers, and sliced yu choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced yu choy leaves; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Coat the chicken:
3 Coat the chicken:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked vegetables topped with the cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the yu choy, separating the stems and leaves. In a medium bowl, combine the chopped garlic, sliced peppers, and sliced yu choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced yu choy leaves; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Coat the chicken:
3 Coat the chicken:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

4 Cook the chicken & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked vegetables topped with the cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

Cook the chicken & serve your dish: