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Sambal & Soy-Glazed Chicken
with Broccoli & Brown Butter-Scallion Rice
45 MIN
4 Servings
From the Test Kitchen
Sambal oelek (a type of Indonesian chile paste) lends its vibrant heat to an umami-rich mix of soy glaze and honey, which deliciously coats pan-seared chicken––plus an aromatic bed of rice dressed with nutty brown butter and savory soy sauce.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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2 Tbsps Soy Sauce
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2 Scallions
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1 cup Long Grain White Rice
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2 oz Salted Butter
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1 Tbsp Sesame Oil
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1 Tbsp Sambal Oelek
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1 tsp Black & White Sesame Seeds
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4 tsps Honey
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3 Tbsps Soy Glaze
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2 Tbsps Rice Vinegar
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1 lb Broccoli
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey, soy glaze, vinegar, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
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 2 cups 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. Cover to keep warm.
3
Roast the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Transfer to four plates (including any glaze from the pan). Rinse and wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat the butter and sliced white bottoms of the scallions on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and carefully stir in the soy sauce. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken with the roasted broccoli and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey, soy glaze, vinegar, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
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 2 cups 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. Cover to keep warm.
3
Roast the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Transfer to four plates (including any glaze from the pan). Rinse and wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat the butter and sliced white bottoms of the scallions on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and carefully stir in the soy sauce. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken with the roasted broccoli and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
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