Curry & Soy-Glazed Chicken with Zucchini & Cashews

Curry & Soy-Glazed Chicken

with Zucchini & Cashews

30 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    This vibrant, delicious dish features bites of tender chicken coated with a flavorful sauce made with spicy curry paste and sweet soy glaze. To balance the bold flavors, we’re serving it all over a duo of simply sautéed zucchini and peppers, plus a bed of white rice.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Curry & Soy-Glazed Chicken with Zucchini & Cashews
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 2 Zucchini
    • 2 Scallions
    • ⅓ cup Soy Glaze
    • 1½ Tbsps Yellow Curry Paste
    • 1 oz Salted Butter
    • ¼ cup Roasted Cashews
    • 2 oz Sliced Roasted Red Peppers
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, curry paste, and 1/4 cup of water.

    Cook the zucchini & finish the rice
    3 Cook the zucchini & finish the rice

    In a large pan (nonstick, if you have one), heat a drizzle 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 sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

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

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. 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 constantly, 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. Serve the cooked chicken (including any glaze from the pan) over the finished rice. Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, curry paste, and 1/4 cup of water.

    Prepare the ingredients & make the glaze
    Cook the zucchini & finish the rice
    3 Cook the zucchini & finish the rice

    In a large pan (nonstick, if you have one), heat a drizzle 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 sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. 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 constantly, 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. Serve the cooked chicken (including any glaze from the pan) over the finished rice. Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy!

    Cook the chicken & serve your dish
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