Spicy Gochujang-Glazed Chicken
with Horseradish Mashed Potatoes & Roasted Green Beans
Every element of this meal is punched up with flavor. You’ll cook chicken to sticky, tangy, sweet ‘n’ spicy perfection with a glaze made with gochujang sauce, ponzu, and sweet Thai chili sauce. Plus, you’ll infuse buttery mashed potatoes with horseradish for a little kick. Serve alongside green beans roasted with soy sauce for a dinner that brings delight to every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Spicy Horseradish Paste
(Contains Soy)
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, soy sauce, and pepper. TIP: Feel free to use less soy sauce if you prefer less saltiness! • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover pan with a lid. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan and let cool slightly.
• Return same pan to stovetop over medium-low heat. Add ponzu, gochujang, chili sauce, and ¼ cup water; cook, stirring occasionally, until thickened, 1-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add cooked chicken to sauce and turn to coat.
• To pot with potatoes, add horseradish paste, remaining garlic powder, ¼ cup reserved potato cooking liquid, and 2 TBSP butter (½ cup potato cooking liquid and 4 TBSP butter for 4 servings). • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
• Divide chicken, green beans, and mashed potatoes between plates. Drizzle remaining sauce from pan over chicken. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
