Fast & Easy

Soy & Butter-Glazed Chicken

with Sesame Vegetables & White Rice

30 MIN

+$6.99/serving 4 Servings

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Make it 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 white 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

600 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
1 oz Salted Butter
½ lb Snow Peas
½ lb Mushrooms
¼ tsp Crushed Red Pepper Flakes
¼ cup Rice Flour
⅓ cup Soy Glaze
1 tsp Black & White Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsps Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise (removing the tough strings, if desired). 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.

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 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. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently 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.

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!