Cantonese Glazed Chicken
with Baby Bok Choy & Sesame Rice
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Weeknight win! Cantonese cuisine shapes this speedy supper, where glossy hoisin sauce glazes conveniently diced chicken and tender-crisp baby bok choy sautéed with plenty of garlic. They find their way onto pre-cooked jasmine rice, fragrant with sesame oil and two-tone sesame seeds.
We will send you:
- 340g Diced chicken breasts
- 15ml Minced garlic
- 340g Baby bok choy
- 30ml Hoisin sauce
- 30ml Ponzu lime sauce
- 15ml Toasted sesame oil
- 227g Pre-cooked jasmine rice
- 6g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Wheat
You will need:
Medium pan
Microwave
Oil
Salt
Total Fat
20 g
Saturated Fat
3 g
Sodium
1440 mg
Total Carb
50 g
Sugars
14 g
Protein
46 g
Fibre
3 g
Preparation
Cook the chicken & make the sauce
- Pat the chicken dry; season with ⅔ of the spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until browned and cooked through.
- Add the hoisin, ponzu and 2 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until combined and the chicken* is cooked through.
- Transfer the chicken to a cutting board and the sauce to a bowl. Wipe out and reserve the pan.
Sauté the bok choy
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In the reserved pan, heat the ½ the sesame oil and a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and remaining spices. Sauté, 2 to 3 min., until tender.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl and add the remaining sesame oil, ½ the sesame seeds and a pinch of salt.
- Fluff the rice.
Plate your dish
- Divide the rice, chicken and bok choy between your plates.
- Spoon the sauce over the chicken.
- Garnish with the remaining sesame seeds. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
