Chicken Teriyaki & Miso Kale with Sesame-Roasted Purple Potatoes

Chicken Teriyaki & Miso Kale

with Sesame-Roasted Purple Potatoes

40 MIN
4 Servings
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Vegetarian
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From the Test Kitchen

Our take on the Japanese favorite—whose name includes the word teri, a nod to its trademark soy-based glaze—features a sweet and savory combo of soy glaze and mirin that coats juicy chicken. Two umami-rich sides, sesame-roasted purple potatoes and creamy miso kale, lend even more savory flavor to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Chicken Teriyaki & Miso Kale with Sesame-Roasted Purple Potatoes
Title
time-saving
tips & techniques
Yellow Onion
Purple Potatoes
Mirin
How To: Separate Leafy Greens from the Stems
Kale
Heavy Cream
Mascarpone
How To: Peel Garlic
Soy Glaze
Sesame Oil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, large dice the potatoes. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, cream (shaking the bottle before opening), mascarpone, and 1/4 cup of water. To make the glaze, in a separate bowl, combine the soy glaze, mirin, and 1/4 cup of water.

Roast the potatoes:
2 Roast the potatoes:

Place the diced potatoes on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Make the miso kale:
3 Make the miso kale:

Meanwhile, in a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the creamy miso mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and the kale is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle 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 glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the roasted potatoes and miso kale. Garnish the chicken with the sesame seeds. Enjoy! 

* An instant-read thermometer should register 165°F.

Tips from Home Chefs

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Chicken Teriyaki & Miso Kale

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, large dice the potatoes. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, cream (shaking the bottle before opening), mascarpone, and 1/4 cup of water. To make the glaze, in a separate bowl, combine the soy glaze, mirin, and 1/4 cup of water.

2 Roast the potatoes:

Place the diced potatoes on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Make the miso kale:
3 Make the miso kale:

Meanwhile, in a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the creamy miso mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is thickened and the kale is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken & serve your dish:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle 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 glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the roasted potatoes and miso kale. Garnish the chicken with the sesame seeds. Enjoy! 

* An instant-read thermometer should register 165°F.

Cook the chicken & serve your dish:
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