Seared Chicken & Black Vinegar Pan Sauce with Sesame Potatoes & Glazed Carrots
Chef Favorites

Seared Chicken & Black Vinegar Pan Sauce

with Sesame Potatoes & Glazed Carrots

40 MIN
+$5.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    At the center of this dish, a rich pan sauce of garlic, scallions, and black vinegar tops simply seared chicken. Sides of sesame roasted potatoes and sautéed carrots, which get glazed with sugar, rice vinegar, and bird's eye chile pepper for a sweet heat, round out this hearty meal.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Chicken & Black Vinegar Pan Sauce with Sesame Potatoes & Glazed Carrots
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Tbsps Seasoned Black Vinegar
    • 1 oz Salted Butter
    • 1 tsp Black & White Sesame Seeds
    • 2 cloves Garlic
    • 2 Scallions
    • ¾ lb Carrots
    • 1 Bird's Eye Chile Pepper
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • ¾ lb Potatoes
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling.

    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 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & glaze the carrots
    3 Cook & glaze the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sugar, rice vinegar (carefully, as the liquid may splatter), and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the salmon
    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin-side up.

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

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the roasted potatoes and glazed carrots. Top the fish with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!  

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling.

    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 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook & glaze the carrots
    3 Cook & glaze the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sugar, rice vinegar (carefully, as the liquid may splatter), and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin-side up.

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

    Cook the salmon
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the roasted potatoes and glazed carrots. Top the fish with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!  

    Browse Steps
    1 of 5