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Sweet & Spicy Chicken
with Sesame-Roasted Potatoes & Kale
35 MIN
4 Servings
From the Test Kitchen
Umami (or savory) flavors abound in this wholesome dish, thanks to a coating of sesame oil on our roasted potatoes and the rich black bean-chile and crème fraîche pan sauce spooned over simply seared chicken.
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NutritionPER SERVING
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Calories480 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1¼ lbs Potatoes
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2 Scallions
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¾ lb Kale
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2 Tbsps Rice Vinegar
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1 tsp Black & White Sesame Seeds
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⅓ cup Savory Black Bean-Chile Sauce
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3 Tbsps Asian-Style Sautéed Aromatics
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1 Tbsp Sesame Oil
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with the sesame oil and with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the kale
Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), black bean-chile sauce, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with the sesame oil and with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the kale
Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the chopped kale and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), black bean-chile sauce, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked kale and roasted potatoes. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
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