Sweet & Spicy Glazed Chicken
with Brown Rice, Avocado & Marinated Vegetables
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 10 oz Shrimp (Swapped for)
- 3/4 cup Brown Rice
- 1 Avocado
- 3 oz Radishes
- 1 Persian Cucumber
- 1 Tbsp Yuzu Kosho
- 2 tsps Honey
- 1 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 1 Tbsp Togarashi Seasoning
From your pantry:
Instructions
-
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1¼ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
-
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; top with half the vinegar. Season with salt and pepper. In a separate bowl, combine the honey, yu kosho, remaining vinegar, and 2 tablespoons of warm water. Whisk to thoroughly combine.
-
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. 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 frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked chicken (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!
Protein Variations
Shrimp
-
If you chose Shrimp
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables, cooked shrimp (including any glaze from the pan), and sliced avocado. Garnish with as much of the remaining togarashi as you'd like. Enjoy!
📷 View Original Recipe Card
