Oven-Baked Togarashi Chicken & Rice with Broccoli
Ready to Cook

Oven-Baked Togarashi Chicken & Rice

with Broccoli

50 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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ingredients
Oven-Baked Togarashi Chicken & Rice with Broccoli
Title
  • 18 oz Boneless Chicken Breast Pieces
  • ¼ cup Mayonnaise
  • 1 cup Long Grain White Rice
  • 2 Tbsps Yuzu Kosho
  • 4 Tbsps Soy Glaze
  • 1 lb Broccoli Florets
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 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)
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
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. 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.

Add the chicken & bake the trays
2 Add the chicken & bake the trays

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.

Make the sauce & serve your dish
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 trays topped with the sauce and sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
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. 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.

2 Add the chicken & bake the trays

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.

Add the chicken & bake the trays
Make the sauce & serve your dish
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 trays topped with the sauce and sesame seeds. Enjoy!

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