Soy & Butter-Glazed Chicken with Sesame Vegetables & Brown Rice

Soy & Butter-Glazed Chicken

with Sesame Vegetables & Brown Rice

30 MIN
2 Servings
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From the Test Kitchen

This vibrant dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up a rich, sweet combo of soy glaze, vinegar, and butter. For a hearty accompaniment, we’re serving it over a bed of brown rice studded with snow peas and mushrooms (first cooked in fragrant sesame oil for a bit of savory, nutty flavor).
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Soy & Butter-Glazed Chicken with Sesame Vegetables & Brown Rice
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Brown Rice
  • 4 oz Snow Peas
  • 4 oz Mushrooms
  • 2 Tbsps Butter
  • ¼ cup Rice Flour
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sesame Oil
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar

Cook the rice
2 Cook the rice

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Coat, cook & glaze the chicken
4 Coat, cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. 

Finish the rice & serve your dish
5 Finish the rice & serve your dish

Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

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

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar

2 Cook the rice

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot

Cook the rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Coat, cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined. 

Coat, cook & glaze the chicken
Finish the rice & serve your dish
5 Finish the rice & serve your dish

Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

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