Japanese Mum's Soy Glazed Chicken Bowls
with Hibachi-Style Snap Peas, Zucchini & Sesame Seeds0.0(0)
Calories
:
760 kcalProtein
:
49g proteinTotal Time
:
30 minutesDifficulty
:
MediumAllergens:
- Soy
- Wheat
- Sesame
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
5 teaspoon
Rice Wine Vinegar
1 unit
Onion
1 unit
Zucchini
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
12 ounce
Chicken Cutlets
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
4 ounce
Sugar Snap Peas
Not included in your delivery
½ tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories760 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber3 g
Protein49 g
Cholesterol140 mg
Sodium2770 mg
Potassium1050 mg
Calcium70 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Wash and dry produce.
- Peel and finely chop garlic. Trim and remove strings from snap peas. (TIP: Snap off the stem end with your fingers and gently pull down.) Halve, peel, and cut onion into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.
2
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
3
- Pat chicken* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
-
Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly for at least one minute.
4
- Meanwhile, in a small bowl, mix together half the vinegar (all for 4), half the soy sauce, ½ TBSP sugar, and ¼ cup water (1 TBSP sugar and ½ cup water for 4). TIP: For a stronger soy flavor, add all the soy sauce and double the sugar!
- Once pan has cooled, heat a drizzle of oil over medium heat. Add garlic and cook, stirring constantly, until softened and fragrant, 30-60 seconds. Stir in vinegar soy mixture. Cook, stirring occasionally, until liquid has reduced to a sticky glaze, 3-5 minutes.
- Stir in half the sesame seeds and transfer sauce to a small bowl. Turn off heat; wipe out pan.
5
- Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4) in same pan over medium-high heat. Add snap peas, onion, and zucchini. Cook, stirring occasionally, until vegetables are browned and tender, 3-5 minutes. Season with garlic powder, salt, and pepper.
- Stir in half the sauce until veggies are evenly coated. Remove from heat.
6
- Slice chicken crosswise.
- Divide rice, chicken, and veggies between plates. Drizzle with remaining sauce and sprinkle with remaining sesame seeds. Serve.
