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Glazed Chicken & Sesame Rice Bowls
with Snap Peas & Carrots
35 MIN
2 Servings
From the Test Kitchen
This vibrant dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up a rich, sweet combo of soy glaze, mayonnaise, and yuzu kosho (a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu). For a hearty accompaniment, we’re serving it over a bed of sushi rice and sautéed vegetables.
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Sushi Rice
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1 Tbsp Yuzu Kosho
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6 oz Carrots
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2 Scallions
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2 cloves Garlic
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4 oz Sugar Snap Peas
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1 Tbsp Sesame Oil
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¼ cup Rice Flour
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1 tsp Black & White Sesame Seeds
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2 Tbsps Mayonnaise
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2 Tbsps Soy Glaze
step-by-step
instructions
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the mayonnaise, soy glaze, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the prepared peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the flour or cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish
Discarding any oil from the pan, carefully transfer the cooked chicken to a large bowl. Add the sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the mayonnaise, soy glaze, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the prepared peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the flour or cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish
Discarding any oil from the pan, carefully transfer the cooked chicken to a large bowl. Add the sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
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