Seared Chicken & Spicy Potatoes with Black Bean-Chile Pan Sauce

Seared Chicken & Spicy Potatoes

with Black Bean-Chile Pan Sauce

35 MIN
2 Servings
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From the Test Kitchen

Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of spicy gochujang on our roasted potatoes, the soy glaze used to dress verdant snow peas, and the rich, spicy black bean and butter pan sauce spooned over simply seared chicken.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Seared Chicken & Spicy Potatoes with Black Bean-Chile Pan Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Or Red Potatoes
  • 2 Scallions
  • 4 oz Snow Peas
  • 2 tsps Gochujang
  • 2 Tbsps Butter
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Savory Black Bean-Chile Sauce
time-saving
tips & techniques
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the vinegar (you will have extra). Season with salt and pepper.

Roast the potatoes:
2 Roast the potatoes:

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & finish the snow peas:
3 Cook & finish the snow peas:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to a bowl and stir in the soy glaze. Cover with foil to keep warm. Wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

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

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished snow peas and roasted potatoes. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

Tips from Home Chefs

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, sugar, 1/4 cup of water, and half the vinegar (you will have extra). Season with salt and pepper.

2 Roast the potatoes:

In a large bowl, whisk together 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook & finish the snow peas:
3 Cook & finish the snow peas:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to a bowl and stir in the soy glaze. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

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

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished snow peas and roasted potatoes. Top the chicken with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

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