Soy & Butter-Glazed Chicken with Sesame Vegetables & White Rice
Fast & Easy

Soy & Butter-Glazed Chicken

with Sesame Vegetables & White Rice

30 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces

    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. Verdant snap peas and tender mushrooms—sautéed with red pepper flakes and savory sesame oil—lend just a touch of heat to the finished dish.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Soy & Butter-Glazed Chicken with Sesame Vegetables & White Rice
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 1 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • ½ lb Mushrooms
    • 1 tsp Black & White Sesame Seeds
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅓ cup Soy Glaze
    • 2 Tbsps Rice Vinegar
    • ¼ cup Rice Flour
    • ½ lb Sugar Snap Peas
    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

    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.

    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 or cornstarch 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!

    Tips from Home Chefs

    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

    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.

    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 or cornstarch 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!

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