Soy-Glazed Chicken with Sesame Carrots & Rice

Soy-Glazed Chicken

with Sesame Carrots & Rice

30 MIN
4 Servings
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From the Test Kitchen

In this easy adaptation of Asian takeout flavors, sweet, deeply savory, and mildly spicy glazed chicken gets refreshing contrast from sesame-marinated carrots. We’re also using the delicious glaze left in the pan to coat a side of bok choy.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots and grate on the large side of a box grater. Cut off and discard the root end of the bok choy; roughly chop.

Cook the rice:
2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Marinate the carrots:
3 Marinate the carrots:

While the rice cooks, in a medium bowl, combine the grated carrots, mirin, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook & glaze the chicken:
4 Cook & glaze the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. Add the soy marinade and ¼ cup of water (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving the glaze in the pan, transfer the glazed chicken to a plate.

Cook the bok choy:
5 Cook the bok choy:

Add the chopped bok choy and 1 tablespoon of water to the pan of reserved glaze; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until the stems are softened and the leaves are wilted. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the glazed chicken with the cooked rice and cooked bok choy. Top with the marinated carrots (draining before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots and grate on the large side of a box grater. Cut off and discard the root end of the bok choy; roughly chop.

2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Marinate the carrots:
3 Marinate the carrots:

While the rice cooks, in a medium bowl, combine the grated carrots, mirin, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook & glaze the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. Add the soy marinade and ¼ cup of water (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving the glaze in the pan, transfer the glazed chicken to a plate.

Cook & glaze the chicken:
Cook the bok choy:
5 Cook the bok choy:

Add the chopped bok choy and 1 tablespoon of water to the pan of reserved glaze; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until the stems are softened and the leaves are wilted. Turn off the heat and season with salt and pepper to taste.

6 Serve your dish:

Serve the glazed chicken with the cooked rice and cooked bok choy. Top with the marinated carrots (draining before adding). Enjoy!

Serve your dish:
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