Wasabi Mashed Potato & Orange-Ginger Glazed Chicken Recipe

Last Updated on 2 months by Neha Deshmukh

Wasabi Mashed Potato & Orange-Ginger Glazed Chicken Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s a real flavour bomb! I first made this when I was craving something a little different, a bit of a fusion of flavours, and it quickly became a family favourite. The sweet and savoury chicken paired with the surprisingly delightful wasabi mash is just… chef’s kiss. It looks fancy, but trust me, it’s totally achievable for a weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is all about balance. You’ve got the zingy, slightly spicy chicken, the creamy, subtly fiery mashed potatoes, and the sweet and savoury roasted vegetables. It’s a complete meal that’s packed with flavour and texture. Plus, it’s a fun way to experiment with wasabi – don’t be scared, it’s not as intense as you might think! It’s a guaranteed conversation starter, and honestly, who doesn’t love a little bit of culinary adventure?

Ingredients

Here’s what you’ll need to make this delicious meal:

• 4 boneless chicken breasts
• 1/2 cup orange juice
• 3 tbsp soy sauce
• 1 inch ginger, grated
• 1 tsp chilli flakes
• 4 large potatoes
• 2 tbsp melted butter
• 1 heaped tsp wasabi powder
• As required hot water
• As required cold milk
• To taste salt & pepper
• 2 tomatoes
• 6 small onions
• To drizzle olive oil
• 1/2 tsp celery salt
• 1/2 tsp garlic powder
• 1 tsp balsamic vinegar
• 1/2 tsp brown sugar

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Orange Juice & Ginger Marinade: Freshly squeezed orange juice is always best, but store-bought works in a pinch. Don’t skimp on the ginger – it really brightens up the marinade. I like to grate it super fine so it infuses the chicken beautifully.
• Wasabi Powder – quality & heat levels: The quality of your wasabi powder matters! Look for a brand that’s vibrant green and smells fresh. Start with the 1 tsp, and you can always add more to taste. Remember, wasabi heat builds slowly, so go easy at first!
• Celery Salt in Roasted Vegetables: Celery salt adds a lovely savoury depth to the roasted veggies. It’s a bit of a secret weapon! If you can’t find it, you can substitute with regular salt and a pinch of celery seed, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that amazing marinade. In a bowl, mix together the orange juice, soy sauce, grated ginger, and chilli flakes. Give it a good whisk.
2. Now, flatten those chicken breasts to about ½-inch thickness. This helps them cook evenly and absorb all that lovely marinade. Pop them into a dish and pour over the marinade, making sure they’re well coated. Let them sit for 20-30 minutes.
3. While the chicken is marinating, let’s get the veggies going. Preheat your oven to 200°C. Halve the tomatoes and peel the onions. Toss them with a drizzle of olive oil, balsamic vinegar, celery salt, garlic powder, and brown sugar. Spread them out on a baking tray and roast for 20-30 minutes, until tender and slightly caramelised.
4. Next up, the wasabi mash! Boil the potatoes until tender, then peel and mash them. Stir in the melted butter, a splash of cold milk (add more until you reach your desired consistency), and the wasabi powder. Season with salt and pepper to taste.
5. Time to cook the chicken! Heat a pan over medium-high heat and grill the marinated chicken for 3-4 minutes per side, until cooked through.
6. Optional, but highly recommended: simmer any leftover marinade in a saucepan for a few minutes to create a glaze for the chicken. It adds an extra layer of flavour!
7. Finally, plate it all up! Serve the grilled chicken with the wasabi mashed potatoes and those gorgeous roasted vegetables.

Expert Tips

• Don’t overcrowd the pan when grilling the chicken. Cook it in batches if necessary to ensure it gets a nice sear.
• Taste as you go! Adjust the seasoning in the marinade and mashed potatoes to your liking.
• For extra flavour, marinate the chicken in a ziplock bag, ensuring every part is coated.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level – Mild, Medium, Hot: Adjust the amount of chilli flakes and wasabi powder to control the heat. For mild, omit the chilli flakes and use ½ tsp wasabi powder. For hot, add an extra tsp of chilli flakes and up to 1.5 tsp wasabi powder.
• Gluten-Free Adaptations: Use tamari instead of soy sauce for a gluten-free version.
• Vegan Adaptations – Tofu substitution: Swap the chicken for firm or extra-firm tofu, pressed to remove excess water. Marinate and grill the tofu just like the chicken.
• Festival Adaptations – New Year/Celebratory Meal: This dish feels special enough for a celebration! Add a side of steamed greens for a pop of colour and extra nutrients.

Serving Suggestions

This dish is pretty complete on its own, but here are a few ideas for sides:

• Steamed broccoli or green beans
• A simple green salad
• A sprinkle of sesame seeds over the chicken

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken and vegetables in the oven or microwave. The mashed potatoes are best reheated gently on the stovetop with a splash of milk to restore their creaminess.

FAQs

Let’s answer some common questions:

• What cut of chicken works best for this recipe? Boneless, skinless chicken breasts are ideal because they cook quickly and absorb the marinade well.
• Can I marinate the chicken overnight? Yes, you can! Just be aware that the longer it marinates, the more intense the flavour will be.
• How can I adjust the heat level of the wasabi mashed potatoes? Start with a small amount of wasabi powder and add more gradually, tasting as you go.
• What is celery salt and can I substitute it? Celery salt is a seasoning made from dried celery and salt. If you can’t find it, you can use regular salt with a pinch of celery seed.
• Can the roasted vegetables be prepared ahead of time? Absolutely! You can roast the vegetables a day or two in advance and reheat them before serving.