Sweet & Tangy Soy-Glazed Chicken

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• chicken cutlets
  10 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• garlic powder
  ½ tsp
• jasmine rice
  ½ cup
• onion
  1 small
• rice wine vinegar
  1 tsp
• salt
  ½ tsp
• sesame seeds
  1 tsp
• snap peas
  8 oz
• soy sauce
  2 tbsp
• sugar
  1 tsp
• zucchini
  1 medium

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry all produce. Dice onion , slice zucchini into half-moons, trim snap peas , and mince garlic .

   onion: 1 small, zucchini: 1 medium, snap peas: 8 oz, garlic: 2 cloves
2. 

   2

   Place jasmine rice in a small pot with 1 cup water. Bring to a boil, cover, reduce heat to low, and simmer ⏱️ 10 minutes until tender. Fluff with a fork and keep covered.

   jasmine rice: ½ cup
3. 

   3

   Heat cooking oil in a large pan over medium-high heat. Season chicken cutlets with salt and black pepper . Cook until browned and cooked through ⏱️ 5 minutes per side. Transfer to a plate.

   cooking oil: 1 tbsp, chicken cutlets: 10 oz, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Melt butter in the same pan. Sauté onion, zucchini, snap peas, and garlic until tender-crisp ⏱️ 4 minutes . Stir in soy sauce , rice wine vinegar , sugar , and garlic powder . Simmer until sauce thickens slightly ⏱️ 2 minutes . Return chicken to pan and toss to coat.

   butter: 1 tbsp, soy sauce: 2 tbsp, rice wine vinegar: 1 tsp, sugar: 1 tsp, garlic powder: ½ tsp
5. 

   5

   Divide rice between bowls. Top with glazed chicken and vegetable jumble. Sprinkle with sesame seeds and serve immediately.

   sesame seeds: 1 tsp