Soy-Glazed Chicken with Soba Noodles,  Broccoli & Cashews

Soy-Glazed Chicken

with Soba Noodles, Broccoli & Cashews

40 MIN
4 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Roast the broccoli:
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.

Cook the cabbage:
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.

Cook & glaze the chicken:
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.

Cook the noodles:
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.

Finish the noodles & serve your dish:
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!

Tips from Home Chefs

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.

Roast the broccoli:
Cook the cabbage:
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.

Cook & glaze the chicken:
Cook the noodles:
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!

Finish the noodles & serve your dish:
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