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Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear
15 min prep time
25 min cook time
4servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear
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.
15 min prep time
25 min cook time
4servings
1/4 recipe
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- 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!
Nutrition facts
4 Servings
-
Serving Size
1/4 recipe
- Amount per serving Calories 390
-
Total Fat
8g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 125mg
- Sodium 490mg
-
Total Carbohydrate
37g
- Dietary Fiber 9g
- Total Sugars 20g
- Added Sugars 1g
- Protein 44g
- Potassium 1523mg
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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