We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tamarind Chicken
with Brown Rice & Sesame-Roasted Vegetables
-
Time30 min
-
Servings2
-
NutritionEst. 580 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To elevate seared chicken, we’re cooking it with a complex tart-and-sweet glaze that combines honey, soy glaze, and our new tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
½ cup Brown Rice
-
4 oz Brussels Sprouts
-
6 oz Carrots
-
2 tsps Tamarind Paste
-
1 Tbsp Sesame Oil
-
2 Tbsps Soy Glaze
-
1 Tbsp Honey
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the tamarind paste, soy glaze, honey (kneading the packet before opening), and 1 tablespoon of warm water.
2
Cook the rice:
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.
3
Roast the vegetables:
Meanwhile, place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the chicken & serve your dish:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked rice and roasted vegetables. Enjoy!
* An instant-read thermometer should register 165°F.
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the tamarind paste, soy glaze, honey (kneading the packet before opening), and 1 tablespoon of warm water.
2
Cook the rice:
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.
3
Roast the vegetables:
Meanwhile, place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the chicken & serve your dish:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked rice and roasted vegetables. Enjoy!
* An instant-read thermometer should register 165°F.
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered