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

Soy & Butter-Glazed Chicken

with Sesame Vegetables & White Rice

30 MIN
2 Servings
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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 bell pepper and mushrooms (first cooked in fragrant sesame oil for a bit of savory, nutty flavor).

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Soy & Butter-Glazed Chicken with Sesame Vegetables & White Rice
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 4 oz Mushrooms
  • 1 Bell Pepper
  • 1 oz Salted Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Rice Flour
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sesame Oil
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice 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 1 cup 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.

Coat, cook & glaze the chicken
3 Coat, cook & glaze the chicken
Meanwhile, 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 a medium pan (nonstick, if you have one), 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. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
Cook the vegetables
4 Cook the vegetables

In the same pan, 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 sliced pepper 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. Turn off the heat.

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 finished rice topped with the glazed chicken (including any glaze from the bowl). 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. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice 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 1 cup 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
Coat, cook & glaze the chicken
3 Coat, cook & glaze the chicken
Meanwhile, 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 a medium pan (nonstick, if you have one), 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. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4 Cook the vegetables

In the same pan, 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 sliced pepper 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. Turn off the heat.

Cook the vegetables
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 finished rice topped with the glazed chicken (including any glaze from the bowl). Garnish with the sesame seeds. Enjoy! 

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