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Soy & Butter-Glazed Chicken
with Sesame Vegetables & White Rice
30 MIN
+$1.45/serving
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 sweet peppers and mushrooms (first cooked in fragrant sesame oil for a bit of savory, nutty flavor).
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Dietary Information
600 Calories Or Less
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NutritionPER SERVING
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Calories530 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Mushrooms
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2 oz Butter
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1 cup Long Grain White Rice
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Rice Flour
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⅓ cup Soy Glaze
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2 Tbsps Rice Vinegar
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1 Tbsp Sesame Oil
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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2 Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
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 stems of the peppers. 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 small stones or 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 sliced peppers 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 & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired); place in a bowl and season with salt, pepper, and all but a pinch of the togarashi (you'll omit the rice flour for shrimp). Toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally and spooning the glaze over the shrimp, 1 to 2 minutes, or until the shrimp are 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 shrimp (including any glaze from the pan) over the finished rice. Garnish with the remaining togarashi. Enjoy!
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 stems of the peppers. 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 small stones or 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 sliced peppers 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 & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired); place in a bowl and season with salt, pepper, and all but a pinch of the togarashi (you'll omit the rice flour for shrimp). Toss to coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally and spooning the glaze over the shrimp, 1 to 2 minutes, or until the shrimp are 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 shrimp (including any glaze from the pan) over the finished rice. Garnish with the remaining togarashi. Enjoy!
Tips from Home Chefs