Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Soy-Glazed Chicken

with Soba Noodles, Broccoli & Cashews

Soy-Glazed Chicken with Soba Noodles,  Broccoli & Cashews
Cook Time
20-30mins
Makes
4 Servings
Nutrition
Group 2
Est. 580 calories

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.

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: