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Soy-Glazed Chicken
with Soba Noodles, Broccoli & Cashews
40 MIN
4 Servings
From the Test Kitchen
Tonight's dish is inspired by the comforting flavors of Asian takeout. We're glazing our chicken with a sweet and savory soy-based sauce, accented by a bit of nutty sesame oil. For a delectable base, soba noodles—a Japanese variety made from buckwheat—are tossed with tender roasted broccoli, ginger-sautéed cabbage and citrusy ponzu sauce.
Get Plans-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 6 oz Soba Noodles
- 1 lb Broccoli
- ½ lb Napa Cabbage
- 1½ Tbsps Roasted Cashews
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- ¼ cup Ponzu Sauce
- ¼ cup Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Cut the broccoli into small florets. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Roughly chop the cashews.
2
Roast the broccoli:
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Cook the cabbage:
While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
4
Cook & glaze the chicken:
While the broccoli continues to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Add the soy glaze and ¼ cup of water (be careful, as the liquid may splatter); cook, occasionally spooning the liquid over the chicken, 1 to 2 minutes, or until thoroughly coated. Turn off the heat and stir in half the sesame oil.
5
Cook the noodles:
Once the chicken has cooked for about 5 minutes, to the pot of boiling water, add the noodles and a pinch of salt. Cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot.
6
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the roasted broccoli, cooked cabbage, ponzu sauce and remaining sesame oil; stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished noodles between 4 dishes. Top with the glazed chicken and sauce. Garnish with the cashews. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Cut the broccoli into small florets. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Roughly chop the cashews.
2
Roast the broccoli:
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Cook the cabbage:
While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
4
Cook & glaze the chicken:
While the broccoli continues to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Add the soy glaze and ¼ cup of water (be careful, as the liquid may splatter); cook, occasionally spooning the liquid over the chicken, 1 to 2 minutes, or until thoroughly coated. Turn off the heat and stir in half the sesame oil.
5
Cook the noodles:
Once the chicken has cooked for about 5 minutes, to the pot of boiling water, add the noodles and a pinch of salt. Cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot.
6
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the roasted broccoli, cooked cabbage, ponzu sauce and remaining sesame oil; stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished noodles between 4 dishes. Top with the glazed chicken and sauce. Garnish with the cashews. Enjoy!
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