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Sticky Brown Sugar-Ponzu Glazed Chicken

Sticky Brown Sugar-Ponzu Glazed Chicken

with Sesame Veggies and Jasmine Rice
4.0(140)
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Calories
: 
730 kcal
Protein
: 
48g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Soy
  • Wheat
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

170 g

Broccolini

56 g

Carrot, julienned

9 g

Sesame Seeds

(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

2 tbsp

Brown Sugar

(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

30 mL

Ponzu Sauce

(Contains: Soy, Wheat)

Not included in your delivery

1 tbsp

Oil*

1.5 tbsp

Butter*

0.13 tsp

Pepper*

Calories730 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate84 g
Sugar15 g
Dietary Fiber4 g
Protein48 g
Cholesterol150 mg
Sodium1160 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium75 mg
Iron3 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

Cook rice
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Toast sesame seeds and prep
2
  • Heat a large non-stick pan over medium.
    When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
    Transfer to a plate.
  • While seeds toast, trim ends off broccolini, then cut into 1-inch pieces.
  • Pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
Sear and roast chicken
3
  • Reheat the same pan over medium-high. 
  • When hot, add 1 tbsp oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. 
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
Make sesame broccolini
4
  • Reheat pan over medium.
  • Add broccolini, 1/2 tbsp (1 tbsp) butter and 1/2 cup (same for 4 servings) water. Season with salt and pepper. Cook for 3-4 min, stirring often, until water absorbs and broccolini is bright green.
  • Add carrots. Cook 1-2 min, stirring often, until tender-crisp. Sprinkle half the sesame seeds over top. Transfer veggies to a plate. 
Make brown sugar- ponzu sauce
5
  • Reheat pan over medium-low.
  • Add brown sugar, ponzu sauce and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring until sugar dissolves and sauce thickens into a glaze.
  • Stir in any chicken resting juices. 
Finish and serve
6
  • Fluff rice with a fork. Stir in remaining sesame seeds.
  • Thinly slice chicken.
  • Divide rice and veggies between plates.
  • Top rice with chicken.
  • Spoon sauce over chicken.

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