Curry-Glazed Chicken & Brown Rice with Zucchini, Bell Pepper & Bok Choy

Curry-Glazed Chicken & Brown Rice

with Zucchini, Bell Pepper & Bok Choy

30 MIN
2 Servings
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From the Test Kitchen

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. We're serving it over a trio of vegetables cooked with fragrant sesame oil, and a hearty bed of brown rice to catch all of the saucy bites.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Curry-Glazed Chicken & Brown Rice with Zucchini, Bell Pepper & Bok Choy
Title
  • 10 oz Chopped Chicken Breast
  • 1 Zucchini
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Honey
  • 1 Red, Yellow, Or Orange Bell Pepper
  • ½ cup Brown Rice
  • 1 Tbsp Sesame Oil
  • ¼ cup Rice Flour
  • 1 tsp Furikake
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the sliced pepper, chopped garlic, and sliced bok 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 rice
2 Cook the rice

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

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons 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 bok choy leaves and sesame oil (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Coat the chicken
4 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
5 Cook the chicken & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Discarding any excess flour, 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 rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

Tips from Home Chefs

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Curry-Glazed Chicken & Brown Rice

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

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the sliced pepper, chopped garlic, and sliced bok 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 rice

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

Cook the rice
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons 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 bok choy leaves and sesame oil (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 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.

Coat the chicken
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Discarding any excess flour, 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 rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

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