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

Soy & Butter-Glazed Chicken

with Sesame Vegetables & White Rice

30 MIN
+$2.95/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Beyond Chicken® Tenders

    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Soy & Butter-Glazed Chicken with Sesame Vegetables & White Rice
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • ½ cup Long Grain White Rice
    • 1 oz Salted Butter
    • 4 oz Mushrooms
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    • ¼ cup Rice Flour
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Rice Vinegar
    • 1 Bell Pepper
    time-saving
    tips & techniques
    Prepare the ingredients and make the glaze
    1 Prepare the ingredients and make the glaze

    Remove the butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. 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.

    Bake & glaze the tenders
    3 Bake & glaze the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil (you'll omit the flour for Beyond Chicken®). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Carefully transfer to a bowl. Add the glaze and butter; season with salt and pepper. Stir until combined and the butter is melted. Cover with foil to keep warm.

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

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

    Tips from Home Chefs

    Prepare the ingredients and make the glaze
    1 Prepare the ingredients and make the glaze

    Remove the butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. 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
    Bake & glaze the tenders
    3 Bake & glaze the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil (you'll omit the flour for Beyond Chicken®). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Carefully transfer to a bowl. Add the glaze and butter; season with salt and pepper. Stir until combined and the butter is melted. Cover with foil to keep warm.

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

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

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