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

Soy & Butter-Glazed Chicken

with Sesame Vegetables & Sushi Rice

30 MIN
$10.94/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Chopped Chicken Breast
    includes 18 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast View recipe
  • with Shrimp

    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 sushi rice studded with green beans and mushrooms (first cooked in fragrant sesame oil for a bit of savory, nutty flavor).
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    Wellness Details

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Soy & Butter-Glazed Chicken with Sesame Vegetables & Sushi Rice
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Sushi Rice
    • ¾ lb Green Beans
    • 1 oz Butter
    • 1 Tbsp Sesame Oil
    • ½ lb Mushrooms
    • 1 tsp Black & White Sesame Seeds
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅓ cup Soy Glaze
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Roughly chop the mushrooms. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. 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 11/4 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 green bean pieces 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, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook & glaze the shrimp
    4 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot.  Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, 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 shrimp (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

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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. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. 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 11/4 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 green bean pieces 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, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot.  Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. 

    Cook & glaze the shrimp
    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 shrimp (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!