To elevate seared chicken, we’re cooking it with a complex tart-and-sweet glaze that combines honey, soy glaze, and our new tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree.
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the tamarind paste, soy glaze, honey (kneading the packet before opening), and 1 tablespoon of warm water.
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with half the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked rice and roasted vegetables. Enjoy!