Curry & Soy-Glazed Chicken with Zucchini & Cashews

Curry & Soy-Glazed Chicken

with Zucchini & Cashews

35 MIN
+$2.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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 snap peas, plus a bed of white rice.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    fresh
    ingredients
    Curry & Soy-Glazed Chicken with Zucchini & Cashews
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • ⅓ cup Soy Glaze
    • 1½ Tbsps Yellow Curry Paste
    • 2 Scallions
    • 1 oz Salted Butter
    • ¼ cup Roasted Cashews
    • 2 oz Sliced Roasted Red Peppers
    • 1 tsp Black & White Sesame Seeds
    • 1 Zucchini
    • ½ lb Sugar Snap Peas
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Curry & Soy-Glazed Chicken

    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. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas 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, 1/4 cup of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the glaze
    Cook the vegetables & finish the rice
    3 Cook the vegetables & 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 and halved peas 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. 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 shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated and cooked through. Turn off the heat; stir in the butter until melted and combined. Serve the finished rice topped with the cooked shrimp (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy!

    Cook the shrimp & serve your dish
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