Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

Togarashi Chicken & Orange Glaze

with Miso-Roasted Vegetables & Marinated Pear

35 MIN
4 Servings
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From the Test Kitchen

This Asian-style chicken gets a bright lift from wintry citrus in two ways: first, in a coating of togarashi seasoning (which includes dried orange peel) and from the fresh orange juice we’re using to glaze the chicken in the pan while it cooks. A vibrant medley of vegetables roasted with umami-rich miso adds more savory flavor.

8 green SmartPoints®

5 blue SmartPoints®

5 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

WW Recommended Diabetes Friendly Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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Blue Apron, a proud supporter of
fresh
ingredients
Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear
Title
time-saving
tips & techniques
Sweet White Miso Paste
Mirin
Navel Orange
Carrots
How To: Safely Cut Round Vegetables
Cremini Mushrooms
Sesame Oil
How To: Peel a Carrot
Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the pear:
1 Prepare the ingredients & marinate the pear:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening). Add the grated pear; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Roast the vegetables:
2 Roast the vegetables:

Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Transfer to the bowl of prepared vegetables; season with salt and pepper. Toss to coat. Divide the coated vegetables between 2 sheet pans. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & glaze the chicken:
3 Cook & glaze the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Transfer the glazed chicken to a cutting board. 

* An instant-read thermometer should register 165°F.

Slice the chicken & serve your dish:
4 Slice the chicken & serve your dish:

Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken (including any glaze from the pan) and marinated pear (including any liquid). Enjoy! 

Tips from Home Chefs

Togarashi Chicken & Orange Glaze

Prepare the ingredients & marinate the pear:
1 Prepare the ingredients & marinate the pear:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening). Add the grated pear; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Roast the vegetables:

Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Transfer to the bowl of prepared vegetables; season with salt and pepper. Toss to coat. Divide the coated vegetables between 2 sheet pans. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook & glaze the chicken:
3 Cook & glaze the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through.* Transfer the glazed chicken to a cutting board. 

* An instant-read thermometer should register 165°F.

4 Slice the chicken & serve your dish:

Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken (including any glaze from the pan) and marinated pear (including any liquid). Enjoy! 

Slice the chicken & serve your dish:
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