Chicken Teriyaki & Miso Kale

with Sesame-Roasted Purple Potatoes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories

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.

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fresh
ingredients
Chicken Teriyaki & Miso Kale with Sesame-Roasted  Purple Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 bunch Kale
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1¼ lbs Purple Potatoes
  • 3 Tbsps Sweet White Miso Paste
  • ¼ cup Cream
  • ⅓ cup Soy Glaze
  • 2 Tbsps Mirin
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Mascarpone Cheese
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
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. 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. In a separate bowl, to make the glaze, 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 creamed kale:
3 Make the creamed 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 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, 3 to 4 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 creamed kale. Garnish the chicken with the sesame seeds. Enjoy!

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

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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. 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. In a separate bowl, to make the glaze, 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 creamed kale:
3 Make the creamed 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 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, 3 to 4 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 creamed kale. Garnish the chicken with the sesame seeds. Enjoy!

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

Cook the chicken & serve your dish: