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

with Sesame Potatoes & Glazed Carrots

40 MIN
+$5.99/serving 2 Servings
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Available Options

  • 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.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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!  

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    Seared Chicken & Black Vinegar Pan Sauce

    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!  

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