Oven-Baked Togarashi Chicken & Rice

with Broccoli

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender bites of chicken and verdant broccoli over a bed of fluffy aromatic rice. You'll top the dish off with a savory-sweet mix of mayo, soy glaze, and yuzu kosho (a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu).

Details

Nutrition per serving

Ingredients

10 oz

Boneless Chicken Breast Pieces

2 tbsp

Mayonnaise

1 tbsp

Yuzu Kosho

2 tbsp

Soy Glaze

3 tbsp

East Asian-Style Sautéed Aromatics

½ cup

Long Grain White Rice

8 oz

Broccoli Florets

1 tsp

Black & White Sesame Seeds

1 tbsp

Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli florets. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the broccoli florets, rice, sautéed aromatics, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.

step 2

Add the chicken & bake the tray

Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.

step 3

Make the sauce & serve your dish

Meanwhile, in a bowl, combine the soy glaze, mayonnaise, and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce and sesame seeds. Enjoy!