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Soy & Butter-Glazed Chicken
with Sesame Vegetables & White Rice
30 MIN
4 Servings
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. Crisp bok choy and tender mushrooms—sautéed with red pepper flakes and savory sesame oil—lend just a touch of heat to the finished dish.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
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18 oz Boneless Chicken Breast Pieces
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1 cup Long Grain White Rice
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1 oz Salted 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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2 Tbsps Rice Vinegar
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¼ cup Rice Flour
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15 oz Baby Bok Choy
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 the root ends of the bok choy; thinly slice. 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 chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy 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 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 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.
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!
1
Prepare the ingredients & make the glaze
Wash and dry the fresh produce. Roughly chop the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice. 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 chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy 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 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 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.
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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