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Soy & Butter-Glazed Chicken
with Sesame Vegetables & Sushi Rice
30 MIN
+$1.45/serving
4 Servings
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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Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
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Calories520 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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1 cup Sushi Rice
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¾ lb Green Beans
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1 oz Butter
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1 Tbsp Sesame Oil
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½ lb Mushrooms
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1 tsp Black & White Sesame Seeds
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¼ tsp Crushed Red Pepper Flakes
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⅓ cup Soy Glaze
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1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
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 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.
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.
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!
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 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.
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.
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