Sambal & Soy-Glazed Chicken with Vegetables & Brown Butter-Scallion Rice
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Sambal & Soy-Glazed Chicken

with Vegetables & Brown Butter-Scallion Rice

45 MIN
4 Servings
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Chicken Breasts

    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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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    fresh
    ingredients
    Sambal & Soy-Glazed Chicken with Vegetables & Brown Butter-Scallion Rice
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 2 Tbsps Soy Sauce
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • 2 Scallions
    • ¾ lb Asparagus
    • 2 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 4 tsps Honey
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Rice Vinegar
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Sambal & Soy-Glazed Chicken

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. Peel the carrots; quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey (kneading the packet before opening), 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.

    Cook the rice
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the prepared asparagus and quartered carrots on a sheet pan. 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.

    Cook & glaze the chicken
    Finish the rice & serve your dish
    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 vegetables and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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