Miso Glazed Chicken Over Soba Noodles
Juicy chicken with a sweet miso glaze makes the perfect foil to earthy soba noodles tossed with winter vegetables.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Broccoli (Organic)
10 5 oz
Carrot (Organic)
6 3 oz
Shiitake mushrooms
8 4 oz
Dino kale (Organic)
6 3 oz
Protein & more
Soba noodles
1 0.5 Package
Sesame Seeds
1 0.5 tablespoon
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Sesame oil
3 1.5 tablespoon
Spice mix
Miso Glaze
Tamari
2 1 tablespoon
Brown sugar, light
1 0.5 tablespoon
Yellow Miso
2 1 tablespoon
Prep ahead (optional)
a. Remove kale stems; stack leaves, roll lengthwise, and cut ½” slices. b. Cut broccoli into long florets with stem. c. Cut carrots into ribbons with peeler. d. ¼” slice shiitake mushroom caps; compost tough stems. e. Thinly slice yellow onion. f. Mince garlic.
Instructions
1
Cook soba noodles:
a. In a large saucepan over medium-high heat, add 8 cups water. Cover and bring to a boil.
b. Add soba noodles and stir to avoid sticking. Cook until al dente, stirring occasionally — start checking after 5-6 minutes. Drain, toss with drizzle of sesame oil or olive oil, and set aside.
2
While waiting for water to boil, cook chicken:
a. Add 1 tbsp hot water to miso glaze. Shake vigorously or add to bowl and whisk.
b. Portion chicken thighs and brush with miso glaze, saving some for basting.
c. In a large sauté pan over medium heat, add 1 tbsp sesame oil or olive oil. Add chicken. Brush, or baste, with glaze. Cook about 2 minutes.
d. Flip and cook until glaze begins to caramelize, about 1 minute, being careful not to burn sugars in glaze. Flip and continue cooking until cooked throughout, about 8-10 minutes, basting until glaze is gone.
3
Cook vegetables:
a. In a medium sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add yellow onion (thinly slice) and garlic (mince); cook until onion is translucent, about 2 minutes.
b. Add broccoli (long florets); cook until broccoli begins to soften, about 2-3 minutes. Add shiitake mushrooms (compost tough stems, ¼” slice caps); cook until caramelized, about 2 minutes. Add dino kale (remove stems, stack leaves, roll lengthwise, and cut ½” slices); cook until leaves are wilted, about 2 minutes.
4
Serve:
a. Divide soba noodles among bowls or plates. Top with stir-fried vegetables and raw carrot (peel into ribbons).
b. Top with chicken, and garnish with black sesame seeds.
Chef's notes
Alternative Method: Preheat oven to broil. Move rack to center of oven. In large sauté pan over medium heat, add 1 tbsp sesame oil. Add chicken; brush generously with glaze. Cook about 2-3 minutes. Transfer to baking pan or leave it in the sauté pan if it’s oven-proof. Add to oven and broil for about 10 minutes, basting occasionally.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX