Sweet & Spicy Glazed Chicken with Brown Rice, Avocado & Marinated Vegetables
600 Calories or Less

Sweet & Spicy Glazed Chicken

with Brown Rice, Avocado & Marinated Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
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30g Of Protein
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    The flavor-packed glaze for tender bites of chicken is made from a simple combination of sweet honey, vinegar, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sweet & Spicy Glazed Chicken with Brown Rice, Avocado & Marinated Vegetables
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Brown Rice
    • 1 Tbsp Yuzu Kosho
    • 1 Avocado
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 tsps Honey
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Rice Vinegar
    • 1 Persian Cucumber
    • 3 oz Radishes
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; top with half the vinegar. Season with salt and pepper. In a separate bowl, combine the honey, yuzu kosho, remaining vinegar, and 2 tablespoons of warm water. Whisk to thoroughly combine.

    Cook the chicken & serve your dish
    3 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; top with half the vinegar. Season with salt and pepper. In a separate bowl, combine the honey, yuzu kosho, remaining vinegar, and 2 tablespoons of warm water. Whisk to thoroughly combine.

    Prepare the ingredients & make the glaze
    Cook the chicken & serve your dish
    3 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

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