Miso Butter Chicken with Spicy Sesame Roasted Vegetables

Miso Butter Chicken

with Spicy Sesame Roasted Vegetables

40 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    • with Pork Chops

    From the Test Kitchen

    A rich, complex pan sauce of miso paste, vinegar, honey and more gets finished in the reserved fond of our seared chicken breasts before being spooned over the chicken to serve. A hearty side of spicy, sesame roasted cauliflower and potatoes round out this meal.
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    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Miso Butter Chicken with Spicy Sesame Roasted Vegetables
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 2 Tbsps Sesame Oil
    • 1 Tbsp Sweet White Miso Paste
    • 1 oz Salted Butter
    • 1¼ lbs Potatoes
    • 2 Tbsps Soy Sauce
    • 1 tsp Black & White Sesame Seeds
    • 1 head Romanesco Cauliflower
    • 2 Tbsps Rice Vinegar
    • 2 Scallions
    • 1 Tbsp Gochujang
    • 2 tsps Honey

    Miso Butter Chicken

    Prepare the ingredients & start the sauce
    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. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the soy sauce, sesame oil, a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Add the cauliflower florets and diced potatoes; season with salt and pepper. Toss to thoroughly coat. In a separate bowl, whisk together the miso paste, vinegar, honey, sliced white bottoms of the scallions, and 1/2 cup of water.

    2 Roast the vegetables

    Line a sheet pan with foil. Place the seasoned vegetables on the foil; drizzle with olive oil and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Finish the sauce & serve your dish

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Finish the sauce & serve your dish
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