Szechuan Glazed Chicken with Jasmine Rice and Pickled Radishes

Get ready to elevate your dinner game with this Szechuan glazed chicken recipe! Tender chicken cutlets are coated in a spicy-sweet Szechuan paste and roasted to perfection, then served over fluffy jasmine rice with a sesame ginger crunch. The dish is accompanied by crisp snap peas and cabbage, plus tangy pickled radishes that cut through the richness.

This meal comes together in under 45 minutes, making it perfect for busy weeknights when you want something impressive without the fuss. The combination of textures and flavors-from the crunchy sesame topping to the bright pickled radishes-will have everyone asking for seconds.

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Ingredients

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

8 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and slice radishes into ¼-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Trim and remove strings from snap peas by snapping off the stem end and pulling down like a zipper.
3. In a small microwave-safe bowl, combine radishes, vinegar, turmeric, 2 tablespoons water, sugar and a pinch of salt. Cover with plastic wrap and microwave for 1 minute. Stir and set aside to pickle.
4. Pat chicken cutlets very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken and cook until browned but not cooked through, 2-3 minutes per side. Turn off heat; transfer chicken to a baking sheet. Wipe out pan. Brush Szechuan paste all over chicken. Roast on top rack until cooked through, 8-12 minutes. Transfer to a cutting board to rest for at least 5 minutes.
5. While chicken roasts, heat a large drizzle of oil in the same pan over medium-high heat. Add cabbage and carrot mix and snap peas; cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Turn off heat; stir in scallion whites and 1 tablespoon butter.
6. Fluff rice with a fork; stir in scallion greens and half the sesame ginger crunch. Slice chicken against the grain. Divide chicken, veggies and rice between plates. Serve with pickled radishes (drained) and umami ginger sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

How do I make the pickled radishes ahead of time?

The pickled radishes can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

What can I use instead of Szechuan paste?

You can substitute with a mixture of chili garlic sauce and a pinch of Chinese five-spice powder.