Image
main content start
Togarashi Vegetables & Chicken Thighs with Creamy Ponzu-Ranch Dressing
15 min prep time
25 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Togarashi Vegetables & Chicken Thighs with Creamy Ponzu-Ranch Dressing
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.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
15 min prep time
25 min cook time
2servings
1/2 recipe
Print Recipe >
Step-By-Step Instructions:
- 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.
-
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. - 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.
- 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!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 580
-
Total Fat
38g
- Saturated Fat 5g
- Cholesterol 145mg
- Sodium 660mg
-
Total Carbohydrate
26g
- Dietary Fiber 7g
- Total Sugars 12g
- Added Sugars 1g
- Protein 38g
- Potassium 1395mg
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
Reviews & Ratings