Togarashi Vegetables & Chicken Thighs with Creamy Ponzu-Ranch Dressing

Togarashi Vegetables & Chicken Thighs with Creamy Ponzu-Ranch Dressing
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

The star of this dish is the togarashi seasoning—a favorite Japanese blend that highlights poppy seeds, dried orange peel, and more—which lends bold flavor to the medley of zucchini, carrots, and cabbage we’re serving underneath juicy seared chicken.


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  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 580

  • Total Fat 38g
    • Saturated Fat 5g
    • Trans Fat 0g
  • Cholesterol 145mg
  • Sodium 660mg
  • Total Carbohydrate 26g
    • Dietary Fiber 7g
    • Total Sugars 12g
    • Added Sugars 1g
  • Protein 38g
  • Potassium 1400mg
Ingredients

Ingredients

  • red cabbage
    1/2 lbs
  • rice vinegar (divided use)
    1 tbsp
  • olive oil (divided use)
    4 tsp
  • persian cucumber
    2
  • zucchini
    1
  • carrots
    6 oz (about 3 whole carrots)
  • fresh ginger
    1 (1-inch) piece
  • ponzu sauce
    1 tbsp
  • ranch dressing
    3 tbsp
  • boneless, skinless chicken thighs
    3/4 lbs
  • togarashi
    1 tbsp
Directions

Directions

  1. Prepare the ingredients & make the dressing: Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Place in a large bowl; add half the vinegar and 1 teaspoon of olive oil. Season with salt (optional) and pepper; stir to coat. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a separate bowl; add the remaining vinegar and season with salt (optional) and pepper. Stir to coat. Medium dice the zucchini. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Peel and finely chop the ginger. In a bowl, whisk together the ponzu sauce and ranch dressing.

    <b>Prepare the ingredients & make the dressing: </b>Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Place in a large bowl; add half the vinegar and 1 teaspoon of olive oil. Season with salt (optional) and pepper; stir to coat. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in
a separate bowl; add the remaining vinegar and season with salt (optional) and pepper. Stir to coat. Medium dice the zucchini. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Peel and finely chop the ginger. In a bowl, whisk together the ponzu sauce and ranch dressing.
  2. Cook the chicken: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
    * An instant-read thermometer should register 165°F.

    <b>Cook the chicken: </b>Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
<br><i>* An instant-read thermometer should register 165°F.</i>
  3. Cook & finish the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and half the togarashi; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of dressed cabbage; stir to combine.

    <b>Cook & finish the vegetables: </b>In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and half the togarashi; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of dressed cabbage; stir to combine.
  4. Slice the chicken & serve your dish: Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Garnish with the dressed cucumbers and remaining togarashi. Enjoy!

    <b>Slice the chicken & serve your dish: </b>Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Garnish with the dressed cucumbers and remaining togarashi. Enjoy!
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