Spicy & Sweet Soy-Glazed Chicken
with Roasted Carrots & Broccoli
- Sesame
- Soy
- Wheat
- Milk
When it comes to elevating a simple weeknight meal—like our dear friend, the humble pork chop—it’s all about the pan sauce! In this case, you’ll get a great sear on the pork, then coat it in a tangy-sweet soy sauce thickened with butter to glossy perfection. On the side is roasted broccoli and carrots sprinkled with fiery Korean chili flakes. Shower your plate with scallion greens before serving for a fresh, zippy crunch.
Ingredients
9 ounce
Carrots
1 unit
Broccoli
2 unit
Scallions
1 teaspoon
Korean Chili Flakes
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.) • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
Swap in chicken* or beef* for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and 1⁄4 cup water (1/3 cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
Use pan used for chicken or beef here.
• Slice pork crosswise. • Add pork to pan with sauce and toss to coat.
Slice chicken or beef against the grain and toss with sauce as instructed.
• Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious soy glaze, though some found it a bit sweet; consider adding rice wine vinegar for balance.
- Ease of prep: Simple and quick to prepare, though veggie chopping took longer than expected for some.
- Suggestions: Try cooking veggies on stovetop instead of roasting; consider adding a side of rice for a heartier meal.
- Portions: Several customers wished for larger portions, especially more veggies; consider doubling up on ingredients.
- Veggies: Most enjoyed the double veggie option, but some prefer a starch; boiling broccoli with lemon was a tasty alternative.
Reviews from our home cooks
The sauce on the chicken was really good! Nice change to have two veggies vs a carb. Roasting vegetables is one of my favorite parts.
So good, the glaze gave it an extra kick but it wasn't overwhelming. Definitely a favorite!!
This one was so good. Really enjoyed it. I don't roast the veggies in the oven though. Instead I cook them on stovetop.
SO yummy and not too spicy! Made a simple boil-in-a-bag side of rice and dinner was done :)
I added extra chicken cutlets, extra carrots, and extra broccoli because your portions are ridiculous for four people. Who are you feeding, four tiny little old ladies?!!
Cooking chicken in pan always takes way longer than is in the instructions.
So delicious and I loved the double veggie versus having a starch
Took me longer to prep and chop the veggies than the time suggested on the recipe card.
We enjoyed this meal, especially that it's so low-fat, too
The glaze was a bit too sweet for my taste. Otherwise it was delicious... A teriyaki sauce would be delicious with this recipe 😊
