Carb-Wise: Korean Sesame Chicken Thighs
with Honey-Ginger Bok Choy & Kimchi Mayo
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Here’s a dish that celebrates all things sesame. The black and white seeds give Korean-spiced chicken a delectable texture. Layer on more love by getting ginger and honey all over bok choy as it roasts, and swirling sharp and funky kimchi into mayo for a creamy must-do dip on the side.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Bok choy tips
- 20g Ginger
- 1 Scallion
- 60ml Mayonnaise
- 33g Organic kimchi
- 14g Honey
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
5 g
Sodium
1090 mg
Total Carb
19 g
Sugars
12 g
Protein
39 g
Fibre
5 g
Preparation
Cook the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. In the last min., sprinkle with the sesame seeds, flipping the chicken at least twice.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Peel and mince the ginger. Thinly slice the scallion crosswise, separating the white bottom and green top. Roughly chop the kimchi.
Roast the bok choy
On a lined sheet pan, toss the bok choy with ⅔ of the ginger, a drizzle of oil, the remaining spices and S&P. Roast, flipping and drizzling with ⅔ of the honey halfway, 5 to 7 min., until tender.
Make the kimchi mayo
Meanwhile, in a small bowl, combine the mayo, kimchi, white bottom of the scallion, remaining ginger and honey, and S&P.
Plate your dish
Divide the chicken and bok choy between your plates. Garnish with the green top of the scallion. Serve the kimchi mayo on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
