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
+$5.99/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    fresh
    ingredients
    Sambal & Soy-Glazed Chicken with Vegetables & Brown Butter-Scallion Rice
    Title
    • 4 Skin-On Salmon Fillets
    • 2 Scallions
    • 2 Tbsps Soy Sauce
    • ¾ lb Carrots
    • 1 cup Long Grain White Rice
    • 2 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • ¾ lb Asparagus
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 4 tsps Honey
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Rice Vinegar

    Tips from Home Chefs

    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 fish

    Meanwhile, pat the fish 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 until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Transfer to four plates (including any glaze from the pan). Rinse and wipe out the pan.

    Cook & glaze the fish
    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 salmon with the roasted vegetables and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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