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

Soy & Butter-Glazed Chicken

with Sesame Vegetables & White Rice

30 MIN
$10.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Salmon

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Soy & Butter-Glazed Chicken with Sesame Vegetables & White Rice
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • ½ lb Snow Peas
    • ½ lb Mushrooms
    • 1 oz Salted Butter
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅓ cup Soy Glaze
    • 2 Tbsps Rice Vinegar
    • ¼ cup Rice Flour
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    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.

    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.

    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.

    Cook the fish & glaze
    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.

    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 cooked fish over the finished rice. Top the fish with the finished glaze. 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. 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.

    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 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.

    Cook the fish & glaze
    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 cooked fish over the finished rice. Top the fish with the finished glaze. Garnish with the sesame seeds. Enjoy!

    Browse Steps
    1 of 5