Soy-Honey Chicken & Rice with Togarashi Peanuts
Great for Grilling

Soy-Honey Chicken & Rice

with Togarashi Peanuts

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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Fragrant with dried orange peel and hot and sweet paprikas, togarashi (a classic Japanese seasoning) stars two ways in this dish. It lends bold flavor to roasted vegetables mixed into our side of brown rice and coats the crunchy peanuts that garnish our sweet and savory chicken.

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of your oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the pepper stems; remove and discard the cores, then quarter lengthwise. Line a sheet pan with aluminum foil. Place the prepared broccoli and peppers on the foil. Drizzle with olive oil and season with salt, pepper, and half the togarashi; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
2 Cook the rice:

While the vegetables roast, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Make the sauce:
3 Make the sauce:

While the rice cooks, zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Halve the lime crosswise. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), lime zest, the juice of both lime halves, and as much of the garlic paste as you’d like. Season with salt and pepper.

Make the togarashi peanuts:
4 Make the togarashi peanuts:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl; immediately season with salt, pepper, and up to half the remaining togarashi (you will have extra). Stir to combine. 

Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. Wipe out the pan used to toast the peanuts. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully slice crosswise.  
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully slice crosswise.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked rice, add the roasted vegetables and half the soy-honey sauce. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Add the hoisin sauce to the bowl of remaining soy-honey sauce; stir to combine. Serve the finished rice topped with the sliced chicken and finished soy-honey sauce. Garnish with the togarashi peanuts. Enjoy! 

 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of your oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the pepper stems; remove and discard the cores, then quarter lengthwise. Line a sheet pan with aluminum foil. Place the prepared broccoli and peppers on the foil. Drizzle with olive oil and season with salt, pepper, and half the togarashi; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the vegetables roast, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the rice:
Make the sauce:
3 Make the sauce:

While the rice cooks, zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Halve the lime crosswise. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), lime zest, the juice of both lime halves, and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Make the togarashi peanuts:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl; immediately season with salt, pepper, and up to half the remaining togarashi (you will have extra). Stir to combine. 

Make the togarashi peanuts:
Cook the chicken:
5 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. Wipe out the pan used to toast the peanuts. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully slice crosswise.  
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully slice crosswise.

6 Finish & serve your dish:

To the pot of cooked rice, add the roasted vegetables and half the soy-honey sauce. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Add the hoisin sauce to the bowl of remaining soy-honey sauce; stir to combine. Serve the finished rice topped with the sliced chicken and finished soy-honey sauce. Garnish with the togarashi peanuts. Enjoy! 

 

Finish & serve your dish: