Soy-Glazed Chicken & Freekeh with Miso-Honey Green Beans & Radishes

Soy-Glazed Chicken & Freekeh

with Miso-Honey Green Beans & Radishes

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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Sweet and savory flavors abound in this Asian-style dish, which features balsamic and soy-glazed chicken and crisp vegetables dressed with rich miso paste (or fermented soybean paste), honey, and more. For a hearty accompaniment, we’re also serving up a side of freekeh mixed with aromatic scallions and fragrant sesame oil.

Sweet and savory flavors abound in this Asian-style dish, which features balsamic and soy-glazed chicken and crisp vegetables dressed with rich miso paste (or fermented soybean paste), honey, and more. For a hearty accompaniment, we’re also serving up a side of freekeh mixed with aromatic scallions and fragrant sesame oil.

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Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a large bowl. To make the dressing, in a bowl, whisk together the miso paste, honey (kneading the packet before opening), half the sesame oil, and 2 teaspoons of warm water. To make the glaze, in a separate bowl, combine the vinegar and soy glaze

Cook the green beans:
3 Cook the green beans:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Transfer to the bowl of sliced radishes. Wipe out the pan.

Cook & glaze the chicken:
4 Cook & glaze the chicken:

Pat the chicken dry with paper towels. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

While the chicken cooks, add the dressing to the bowl of cooked green beans and sliced radishes. Season with salt and pepper; stir to coat. To the pot of cooked freekeh, add the sliced white bottoms of the scallions and remaining sesame oil. Season with salt and pepper; stir to combine. Serve the glazed chicken with the finished freekeh and dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

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Cook the freekeh:
1 Cook the freekeh:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a large bowl. To make the dressing, in a bowl, whisk together the miso paste, honey (kneading the packet before opening), half the sesame oil, and 2 teaspoons of warm water. To make the glaze, in a separate bowl, combine the vinegar and soy glaze

Prepare the ingredients:
Cook the green beans:
3 Cook the green beans:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Transfer to the bowl of sliced radishes. Wipe out the pan.

4 Cook & glaze the chicken:

Pat the chicken dry with paper towels. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

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

While the chicken cooks, add the dressing to the bowl of cooked green beans and sliced radishes. Season with salt and pepper; stir to coat. To the pot of cooked freekeh, add the sliced white bottoms of the scallions and remaining sesame oil. Season with salt and pepper; stir to combine. Serve the glazed chicken with the finished freekeh and dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!