Soy & Butter-Glazed Chicken with Sesame Vegetables & Brown Rice

Step 1

1 Prepare the ingredients & make the glaze 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. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar.

Step 2

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

Step 3

3 Cook the vegetables Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Step 4

4 Coat, cook & glaze the chicken Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). 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 occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined.

Step 5

5 Finish the rice & serve your dish Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!

Step 6

1 Prepare the ingredients & make the glaze 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. Cut the mushrooms into bite-sized pieces. Halve the snow peas crosswise. In a bowl, combine the soy glaze and vinegar.

Step 7

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

Step 8

3 Cook the vegetables Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Step 9

4 Coat, cook & glaze the chicken Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the flour and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). 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 occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Stir in the butter until melted and combined.

Step 10

5 Finish the rice & serve your dish Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed chicken (including any glaze from the pan) over the finished rice. Garnish with the sesame seeds. Enjoy!