Spicy Charred Pork & Sour Cherry Sauce

with Rice & Ginger-Glazed Carrots

45 MIN

+$1.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

For incredible depth of flavor, you'll marinate pork chops in a spicy chile paste mixture before searing, then serve them alongside a sour cherry and soy glaze––an ode to umeboshi sauce, a beloved Japanese condiment traditionally made with pickled sour plums.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Long Grain White Rice
¾ lb Carrots
1 Piece Ginger
3 oz Radishes
1 bunch Mint
1 Tbsp Rice Vinegar
1 Tbsp Sugar
2 Tbsps Soy Glaze
2 Tbsps Sour Cherry Spread
1 Tbsp Gochujang
1 Tbsp Sesame Oil
2 oz Salted Butter
1 Tbsp Light Brown Sugar

step-by-step

instructions

Cook Along

1 Marinate the chicken

In a large bowl, combine the gochujang and sesame oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in the bowl of marinade and turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pick the mint leaves off the stems. Halve the radishes lengthwise, then thinly slice crosswise. In a medium bowl, whisk together the granulated sugar and vinegar until the sugar is dissolved. Add the sliced radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy glaze and sour cherry spread.

3 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Cook the carrots

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the brown sugar, butter, and 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 9 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

5 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken (letting any excess marinade drip off). Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and cooked carrots. Top the chicken with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!