Curry & Soy-Glazed Chicken with Zucchini & Coconut Chips
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Curry & Soy-Glazed Chicken

with Zucchini & Coconut Chips

30 MIN
2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Tenderloin Steak Tips
    includes 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steak Tips View recipe
    • 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 bed of white rice mixed with simply sautéed zucchini.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Curry & Soy-Glazed Chicken with Zucchini & Coconut Chips
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Soy Glaze
    • 2 Scallions
    • 1 oz Salted Butter
    • 1 tsp Black & White Sesame Seeds
    • 1 oz Sliced Roasted Red Peppers
    • 1 oz Sweetened Toasted Coconut Chips

    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 1 cup 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. In a bowl, whisk together the soy glaze, 2 tablespoons 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 zucchini & finish the rice
    3 Cook the zucchini & finish the rice

    In a medium 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 finished rice topped with the cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, coconut chips, and sesame seeds. Enjoy! 

    Cook the chicken & serve your dish
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