Miso Lemongrass Seared Chicken

with sesame-soy red peppers and broccolini

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Umami, sweet, sour, bitter, and salty are our five basic tastes. Umami is the "savory" component we associate with meat, sharp aged cheeses, mushrooms, and tomatoes. Few things can hold a candle to miso paste, which is an umami bomb of savory deliciousness. When paired with lemongrass, whose citrusy aroma is unparalleled, and lean chicken breasts, the resulting dish is truly special.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 10 oz. Broccolini
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • 1 Lemongrass, stalk
  • Info
    2 Tbsp. Miso Paste - Gluten-Free
  • 1 tsp. Chopped Ginger
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 0.17 fl. oz. Toasted Sesame Oil
  • Nutrition (per serving)

  • Calories
    384
  • Carbohydrates
    13g
  • Fat
    23g
  • Protein
    43g
  • Sodium
    1485mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem, seed, and slice red bell pepper into thin strips (julienne). Trim ends from broccolini and cut into 2” pieces. Trim and thinly slice green onions on an angle. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Smash the Lemongrass
    2

    Smash the Lemongrass

    Carefully slice lemongrass in half lengthwise. Smash lemongrass halves on a cutting board with a heavy pan to release their flavorful oils. If you haven't cooked with lemongrass before, pick up a piece and smell it. It's wonderfully aromatic.

  • Step 3 - Sear and Cook the Chicken
    3

    Sear and Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook 3-4 minutes on one side, or until browned. Flip chicken, add miso, 1 cup water, smashed lemongrass, ginger, half the soy sauce, half the green onions, and bring to a boil. Lower heat to medium, cover, and cook 10-12 minutes, turning occasionally, or until chicken reaches a minimum internal temperature of 165 degrees.

  • Step 4 - Saute the Vegetables
    4

    Saute the Vegetables

    While chicken cooks, heat another medium non-stick pan over medium-high heat with 1 Tbsp. olive oil. Add broccolini and red bell pepper to hot pan. Cook 3-4 minutes, or until just beginning to caramelize. Add remaining soy sauce and sesame oil and cook 1 minute. Remove from burner and set aside.

  • Step 5 - Strain the Miso-Ginger Broth
    5

    Strain the Miso-Ginger Broth

    Remove chicken breasts to a plate. Let rest 5 minutes before serving. Place a wire-mesh strainer over a mixing bowl. Carefully strain miso-ginger broth through strainer and reserve. Lemongrass is not easily digested, so be sure to discard before serving.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add strained broth to a shallow bowl or plate. Arrange chicken breasts and vegetables on bowl or plate and garnish with remaining green onions.