Try this Soy and Butter-Glazed Chicken with Rice recipe, or contribute your own.
Suggest a better descriptionRICE: Bring water to a boil, add rice, reduce to simmer for 20 minutes.
VEGETABLES: In a large pan, heat the sesame oil until shimmering, then add mushrooms and cook for 3 to 4 minutes until lightly browned. Add the halved peas and the red pepper flakes. Cook until vegetables are softened, transfer to a bowl and keep warm. Wipe out pan before using to cook the chicken.
CHICKEN: Pat the chicken dry with a paper towel. Place in a bowl and sprinkle with the flour. Toss to coat. Heat olive oil until shimmering. Add the coated chicken and cook, stirring, until lightly browned. In a small bowl, stir together the brown sugar, soy sauce, vinegar, and ground ginger, then add to the cooked chicken. Turn off the heat, add butter, and stir until combined.
SERVE: Add the cooked vegetables to the rice and stir to combine. Place on a plate. Top with the glazed chicken and sprinkle with the sesame seeds.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 528 | ||
Calories from Fat: 255 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 100.3mg | 31 % | |
Sodium 133mg | 5 % | |
Potassium 735.3mg | 19 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 39.2g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 528
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