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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).
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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. Between the two trays, evenly divide the broccoli florets, rice, and sautéed aromatics. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
Pat the chicken dry with paper towels. Season with salt, pepper, and the togarashi. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.
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 trays topped with the sauce and sesame seeds. Enjoy!
Tips from Home Chefs