Sweet Soy Chicken with Broccoli & Cashew Fried Rice

Sweet Soy Chicken

with Broccoli & Cashew Fried Rice

40 MIN
4 Servings
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From the Test Kitchen

Soy glaze is an incredible variation on soy sauce. A little sweeter and thicker, it’s an ideal substitution in recipes that call for a syrupy sauce that will cling to hearty ingredients. In this recipe, we’re coating crispy chicken cutlets in soy glaze, then serving them with a classic side of fried rice that’s infused with soy glaze, too. Mixed into the stir-fry with sesame oil and eggs, the glaze brings the ingredients of the fried rice together, adding delicious texture. And in flavor, the sweet, potent glaze is perfectly balanced by savory aromatics and earthy broccoli and cashews.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Sweet Soy Chicken with Broccoli & Cashew Fried Rice
Title
  • 4 Boneless, Skinless Chicken Cutlets
  • 2 Farm Eggs
  • 1 cup Jasmine Rice
  • 3 cloves Garlic
  • 3 Scallions
  • 1 lb Broccoli
  • 2 tsps Black & White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • ¼ cup All-Purpose Flour
  • ¼ cup Cashews
  • ¼ cup Soy Glaze
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into small florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a small bowl; beat until smooth.

Blanch the broccoli:
3 Blanch the broccoli:

While the rice continues to cook, add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.

Start the fried rice:
4 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is lightly browned.

Finish the fried rice:
5 Finish the fried rice:

Add the eggs, sesame oil, cashews and ⅓ of the soy glaze to the pan of fried rice. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Cook the chicken & serve your dish:
6 Cook the chicken & serve your dish:

Place the flour on a plate.Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Coat the seasoned cutlets in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the cutlets; cook 4 to 6 minutes per side, or until golden brown and cooked through. Stir in the remaining soy glaze and ⅓ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly coated. Transfer to a serving dish. Garnish the cooked chicken and fried rice with the sesame seeds and green tops of the scallions. Enjoy!

Tips from Home Chefs

Sweet Soy Chicken

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into small florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a small bowl; beat until smooth.

Prepare the ingredients:
How To: Peel Garlic
Blanch the broccoli:
3 Blanch the broccoli:

While the rice continues to cook, add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.

4 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is lightly browned.

Start the fried rice:
11" PFOA-Free CTX Nonstick Pan
Finish the fried rice:
5 Finish the fried rice:

Add the eggs, sesame oil, cashews and ⅓ of the soy glaze to the pan of fried rice. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

6 Cook the chicken & serve your dish:

Place the flour on a plate.Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Coat the seasoned cutlets in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the cutlets; cook 4 to 6 minutes per side, or until golden brown and cooked through. Stir in the remaining soy glaze and ⅓ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly coated. Transfer to a serving dish. Garnish the cooked chicken and fried rice with the sesame seeds and green tops of the scallions. Enjoy!

Cook the chicken & serve your dish:
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