Spicy & Sweet Soy-Glazed Chicken

Oh Hello Fresh...you're serving up some gems! 

The original recipe had pork instead of chicken, but Hello Fresh allows you to swap out the protein on some of the recipes. I'm a bigger fan of chicken than pork, so I swapped it out. 

This could be a repeat recipe except for the Sweet Soy Glaze. I'm sure I could find a recipe for it, or **gasp** a version at the store I guess. I also think it's not far from teriyaki sauce honestly. That could sub nicely. 

The broccoli was cooked a little too much for my liking. I kinda thought that might happen, but I followed the instructions anyhow. The carrots were cooked perfectly. 

I also had some left over rice from a previous recipe, so I added that in as well. Well balanced meal if you ask me. 

Spicy & Sweet Soy-Glazed Chicken

Recipe from Hello Fresh

Serves 2

• 1 head broccoli, chopped into bite size pieces
• 2 large carrots, sliced on the diagonal 1/2 in thick
• 1 tsp Garlic Powder
• 2 chicken cutlets (10 oz)
• 4 T Sweet Soy Glaze
• 1 tsp Korean Chili Flakes
• 2 scallions, whites and greens separated, chopped

Adjust rack to top position and preheat oven to 425 degrees. 

Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. 

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Meanwhile, pat chicken dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and 1⁄4 cup water; simmer until bubbling and slightly thickened, 2-3 minutes. 

Remove from heat and stir in 1 TBSP butter until melted.

Slice chicken crosswise and add k to pan with sauce and toss to coat.