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Soy & Butter-Glazed Chicken
with Sesame Vegetables & White Rice
30 MIN
+$1.45/serving
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. Verdant snow 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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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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1 cup Long Grain White Rice
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½ lb Snow Peas
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½ lb Mushrooms
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1 oz Salted Butter
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1 Tbsp Sesame Oil
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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
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. 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 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.
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
Cook the fish & glaze
Pat the fish dry with paper towels; season with salt and pepper on both sides (you'll omit the flour for salmon). - In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving dishes. Add the glaze (carefully, as the liquid may splatter) to the pan of reserved fond. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 cooked fish over the finished rice. Top the fish with the finished glaze. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the glaze
Wash and dry the fresh produce. Roughly chop the mushrooms. 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 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.
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
Cook the fish & glaze
Pat the fish dry with paper towels; season with salt and pepper on both sides (you'll omit the flour for salmon). - In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving dishes. Add the glaze (carefully, as the liquid may splatter) to the pan of reserved fond. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 cooked fish over the finished rice. Top the fish with the finished glaze. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs