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Volume 31

Dinner This Week: Glazed Chicken Breasts

By Keith Dresser Published

This week’s menus include Glazed Chicken Breasts, Thai-Style Beef Stir-Fry, and Hearty Scrambled Eggs for dinner in an hour or less.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Orange-Honey Glazed Chicken Breasts with Asparagus Salad

Orange-Honey Glazed Chicken Breasts feature perfectly rendered skin, moist meat, and a glaze with complex flavor. We lightly coat the chicken with flour to enhance browning and provide a good grip for the glaze. Corn syrup, which is half as sweet as sugar, gives the glaze just the right amount of stickiness while keeping the sweetness level in check. Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese starts with a quick sauté to give the asparagus a tender-crisp texture. A zesty sherry vinegar vinaigrette, along with goat cheese and baby spinach, provide flavor and substance, respectively.

Printable Shopping Lists: Orange-Honey Glazed Chicken Breasts and Asparagus Salad

Equipment Review 12-Inch Stainless-Steel Skillets

Our longtime favorite 12-inch pan by All-Clad faces new competition. Is it still the best choice?

Dinner 2: Stir-Fried Thai-Style Beef with Thai Sticky Rice

Stir-Fried Thai-Style Beef starts with inexpensive blade steak, which offers tenderness and beefy flavor. A marinade of fish sauce, white pepper, citrusy coriander, and a little light brown sugar enhances the flavor of the meat before it is stir-fried with sliced shallot and chiles.  Mint, cilantro, and chopped peanuts finish the dish with freshness and crunch. Traditionally, Thai Sticky Rice (Khao Niaw) is cooked in a bamboo basket set over an hourglass-shaped aluminum pot, which allows the rice to steam on all sides. We mimic that setup with a cheesecloth-lined fine-mesh strainer set over a saucepan of barely simmering water.

Printable Shopping Lists: Stir-Fried Thai-Style Beef and Thai Sticky Rice

Equipment Review Plastic Spatulas

Just a spatula? Sure, but it’s a tool you use every day. So having one that really works can be as important as having the right knife.

Dinner 3: Scrambled Eggs with Pinto Beans and Orange and Radish Salad with Arugula

For our Scrambled Eggs with Pinto Beans and Cotija Cheese, we add olive oil to the eggs to tenderize them and lend richness. We then cook the eggs quickly in more olive oil, stirring constantly to create large curds. We then fold in pinto beans once the curds are well established but still a little wet so that the eggs can set up around the beans and create a cohesive dish that we garnish with salty cotija cheese and cilantro. To eliminate excess moisture in Orange and Radish Salad with Arugula, we drain the oranges before tossing them into the salad. Lime juice forms the base of a bright, bold dressing; arugula and thinly sliced radishes provide color and a mustard-y bite.

Printable Shopping Lists: Scrambled Eggs with Pinto Beans and Orange and Radish Salad with Arugula


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.