Sticky Soy Glazed Chicken with Snap Pea and Zucchini Stir Fry

This sticky soy glazed chicken is the perfect weeknight dinner when you’re craving something sweet, savory and satisfying. Tender chicken cutlets are pan-seared until golden, then coated in a glossy soy glaze that’s both tangy and sweet. Served over a bed of fluffy jasmine rice and alongside a vibrant stir-fry of snap peas, zucchini and onion, every bite is packed with flavor.

The best part? This dish comes together in under 30 minutes, making it ideal for busy evenings. The vegetables are cooked hibachi-style with butter and garlic powder, adding a delicious char and tenderness. Top it all with toasted sesame seeds for a nutty finish that ties everything together.

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Ingredients

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and finely chop the garlic. Trim the snap peas by snapping off the stem end and pulling down to remove the string. Halve, peel and cut the onion into ½-inch-thick wedges. Trim the ends of the zucchini, halve lengthwise, then cut crosswise into ½-inch-thick half-moons.
2. In a small pot, combine the 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 the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan and let it cool for at least 1 minute.
4. In a small bowl, combine half the vinegar, half the soy sauce, ¼ cup water and ½ tablespoon sugar (for 4 servings: all the vinegar, ½ cup water and 1 tablespoon sugar). For a stronger soy flavor, add all the soy sauce and double the sugar. Heat a drizzle of oil in the same pan over medium heat. Add the chopped garlic and cook, stirring constantly, until softened and fragrant, 30-60 seconds. Stir in the vinegar-soy mixture and cook, stirring occasionally, until reduced to a sticky glaze, 3-5 minutes. Stir in half the sesame seeds, then transfer the glaze to a small bowl. Wipe out the pan.
5. Heat a drizzle of oil and 1 tablespoon butter (2 tablespoons for 4 servings) in the pan over medium-high heat. Add the snap peas, onion and zucchini. Cook, stirring occasionally, until the vegetables are browned and tender, 3-5 minutes. Season with garlic powder, salt and pepper. Stir in half the glaze until the veggies are evenly coated. Remove from heat.
6. Fluff the rice with a fork. Slice the chicken crosswise. Divide the rice, chicken and vegetables between plates. Drizzle with the remaining glaze and sprinkle with the remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with pork chops, tofu or shrimp. Adjust cooking times accordingly.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.