Chicken & Black Bean-Chile Sauce

with Spicy Roasted Potatoes & Ponzu Kale

35 MIN

-$0.05/serving 2 Servings

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Swap the Starch

From the Test Kitchen

Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of spicy gochujang on our roasted potatoes, the citrusy ponzu used to dress tender kale, and the rich black bean-butter pan sauce spooned over simply seared chicken.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

580 Cals (est.)

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fresh

ingredients

2 Boneless, Skinless Chicken Breasts
2 Scallions
1 bunch Kale
1 head White, Multicolored, Or Romanesco Cauliflower
2 tsps Gochujang
2 Tbsps Butter
1 Tbsp Light Brown Sugar
1 Tbsp Rice Vinegar
1 tsp Black & White Sesame Seeds
1 Tbsp Vegetarian Ponzu Sauce
3 Tbsps Savory Black Bean-Chile Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the vinegar (you will have extra). Season with salt and pepper.

2 Roast the cauliflower

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the cauliflower to be. Add the cauliflower florets; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & finish the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the ponzu. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 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.

5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished kale and roasted cauliflower. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

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