Sweet & Tangy Soy-Glazed Chicken
with Hibachi-Style Snap Pea–Zucchini Jumble & Sesame Seeds
- Soy
- Wheat
- Sesame
- Milk
Tender chicken glazed in sticky soy sauce meets crisp snap peas, caramelized zucchini, and sweet onion in this Japanese-inspired dinner. Served over fluffy jasmine rice and topped with sesame seeds, it’s a weeknight masterpiece that delivers big flavors with zero regrets!
Ingredients
2.5 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
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
½ tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- 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 halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
- 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.
- While rice cooks, 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 at least 1 minute.
- Meanwhile, in a small bowl, combine half the vinegar, half the soy sauce, ¼ cup water, and ½ TBSP sugar (all the vinegar, ½ cup water, and 1 TBSP sugar for 4 servings). TIP: For a stronger soy flavor, add all the soy sauce and double the sugar!
- Heat a drizzle of oil in pan used for chicken over medium heat. Add chopped garlic; cook, stirring constantly, until softened and fragrant, 30-60 seconds. Stir in vinegar-soy mixture. Cook, stirring occasionally, until reduced to a sticky glaze, 3-5 minutes.
- Stir in half the sesame seeds; transfer glaze to a separate small bowl. Turn off heat; wipe out pan.
- Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for glaze over medium-high heat. Add snap peas, onion, and zucchini. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Season with garlic powder, salt, and pepper.
- Stir in half the glaze until veggies are evenly coated. Remove from heat.
- Fluff rice with a fork.
- Slice chicken crosswise.
- Divide rice, chicken, and veggies between plates. Drizzle with remaining glaze and sprinkle with remaining sesame seeds. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the dish, especially the veggies, but some found the sauce too salty. Consider adjusting soy sauce to taste.
- Ease of prep: Several noted the recipe was time-consuming with multiple steps. Consider prepping ingredients in advance for a smoother cooking experience.
- Suggestions: For a thicker glaze, simmer the sauce longer. Try cooking the chicken a bit less to keep it juicy.
- Portions: Some felt there were too many veggies compared to chicken. Adjust ratios if desired for a more balanced plate.
- Leftovers: A few mentioned it tasted even better the next day, making it great for meal prep 🍲.
