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Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

This Asian-style chicken gets a bright lift from wintry citrus in two ways: first, in a coating of togarashi seasoning (which includes dried orange peel) and then from the fresh orange juice we’re using to glaze the chicken in the pan while it cooks.

  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    1/4 recipe
Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 390

  • Total Fat 8g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 490mg
  • Total Carbohydrate 37g
    • Dietary Fiber 9g
    • Total Sugars 20g
    • Added Sugars 1g
  • Protein 44g
  • Potassium 1523mg
Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Asian
Ingredients

Ingredients

  • honey
    1 tbsp
  • fresh green beans
    6 oz
  • cremini (baby bella) mushrooms
    1/2 lbs
  • carrots
    3/4 lbs
  • red cabbage
    1 lbs
  • navel orange
    1 med
  • pear
    1 med
  • rice wine (mirin)
    1 tbsp
  • sesame oil
    1 tbsp
  • white miso
    3 tbsp
  • olive oil (divided)
    2 tbsp
  • warm water
    1 tbsp
  • boneless, skinless chicken breasts
    4
  • togarashi
    1 tbsp

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Directions

Directions

  1. Prepare the ingredients & marinate the pear: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a large bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening); season with salt and pepper. Add the grated pear and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    <strong>Prepare the ingredients &amp; marinate the pear:</strong> Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a large bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening); season with salt and pepper. Add the grated pear and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

  2. Roast the vegetables: Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Divide the prepared vegetables between 2 sheet pans. Evenly top the vegetables with the miso mixture. Toss to thoroughly coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    <strong>Roast the vegetables:</strong> Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Divide the prepared vegetables between 2 sheet pans. Evenly top the vegetables with the miso mixture. Toss to thoroughly coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

  3. Cook & glaze the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through(An instant-read thermometer should register 165°F). Transfer the cooked chicken to a cutting board.

    <strong>Cook &amp; glaze the chicken:</strong> Meanwhile, pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through(An instant-read thermometer should register 165°F). Transfer the cooked chicken to a cutting board.

  4. Slice the chicken & serve your dish: Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken and marinated pear (including any liquid). Enjoy!

    <strong>Slice the chicken &amp; serve your dish:</strong> Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken and marinated pear (including any liquid). Enjoy!
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