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

Soy & Butter-Glazed Chicken

with Sesame Vegetables & Sushi Rice

30 MIN
4 Servings
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From the Test Kitchen

A simple combination of soy glaze, tangy vinegar, and butter creates a sumptuous, flavorful glaze for pan-seared chicken, which we’re first coating in flour to create a delightfully crispy exterior.
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Wellness Details

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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ingredients
Soy & Butter-Glazed Chicken with Sesame Vegetables & Sushi Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ½ lb Mushrooms
  • ½ lb Sugar Snap Peas
  • 2 Tbsps Butter
  • 1 Tbsp Sesame Oil
  • ⅓ cup Soy Glaze
  • 1 Tbsp Rice Vinegar
  • ¼ cup Rice Flour
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Black & White Sesame Seeds
  • 1 cup Sushi Rice
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Roughly chop the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the soy glaze and vinegar

Cook the rice
2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms 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 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, 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. Taste, then season with salt and pepper if desired. 

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

Wash and dry the fresh produce. Roughly chop the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the soy glaze and vinegar

2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped mushrooms 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 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, 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. Taste, then season with salt and pepper if desired. 

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!