Soy-Glazed Chicken with Soba Noodles,  Broccoli & Cashews

Soy-Glazed Chicken

with Soba Noodles, Broccoli & Cashews

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

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 Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: