Carb-Wise: Hot & Honeyed Korean-Inspired Chicken Thighs
with Ponzu Bok Choy over Cauliflower ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
It’s got heat and it’s got sweet. This Korean-themed meal delivers a well-placed kick from a combo of hot gochujang and honey, spooned over chicken thighs as they cook to golden tenderness. Rather than standard grains, each plate gets a veggie-full portion of comfortingly warm cauliflower ‘rice’. It’s flanked by bok choy roasted to tender-crisp with a light coating of ponzu sauce that offers up lingering notes of lime.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Bok choy tips
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Gochujang
- 30ml Ponzu lime sauce
- 30ml Vegetable demi-glace
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
15 g
Saturated Fat
3 g
Sodium
1680 mg
Total Carb
19 g
Sugars
13 g
Protein
38 g
Fibre
3 g
Preparation
Cook & coat the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Add the gochujang, demi-glace, honey, ½ the ponzu and 4 tbsp water (double for 4 portions). Cook, spooning the sauce over, 1 to 2 min., until coated. Transfer to a plate and keep warm.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Roast the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and the remaining ponzu and spices. Roast, 9 min., until tender.
Plate your dish
Divide the cauliflower rice between your plates. Top with the bok choy and chicken. Spoon any remaining sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
