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Soy & Butter-Glazed Chicken
with Sesame Vegetables & White Rice
30 MIN
2 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 bok choy and mushrooms (first cooked in fragrant sesame oil for a bit of savory, nutty flavor).
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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10 oz Chicken Breast Strips
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½ cup Long Grain White Rice
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4 oz Mushrooms
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10 oz Baby Bok Choy
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1 oz Salted Butter
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
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¼ cup Rice Flour
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3 Tbsps Soy Glaze
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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 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 small stones or 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 medium 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 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, 2 to 3 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally 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.
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. Cut the mushrooms into bite-sized pieces. 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 small stones or 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 medium 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 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, 2 to 3 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally 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.
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!
Tips from Home Chefs