Chicken Breasts with Maple-Soy Glaze
Garlic-Sautéed Bok Choy & White Rice
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
Maple syrup and soy sauce make magic together. They’re definitely the ultimate sweet and salty duo for glazing these chicken breasts, which deepen in flavour and colour as you sear them on the stovetop. On the veg front, bok choy tips and zucchini are aromatized with garlic and Asian-inflected spices. Everything settles in on a bed of long-grain rice so you can settle down for a supper that satisfies each and every taste bud.
We will send you:
- 2 Chicken breasts
- 2 Garlic cloves
- 2 Scallions
- 1 Zucchini (green, yellow or heirloom)
- 225g Baby bok choy
- 160g White rice
- 15ml Maple syrup
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 11g Sweet Asian Aromatics spices (brown sugar, sea salt, white sesame seeds, garlic, onion, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Small pot
Medium pot
Medium pan
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
2 g
Sodium
1630 mg
Total Carb
87 g
Sugars
15 g
Protein
49 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp of the vinegar (double for 4 portions). Fluff the rice.
Make the glaze
Meanwhile, mince the garlic. In a small pot, combine the maple syrup, soy sauce, ½ the garlic, the remaining vinegar and ⅓ of the spices; bring to a boil. Reduce the heat to low and cook, stirring occasionally, 5 to 7 min., until slightly reduced and the flavours have combined. Keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and pepper. 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.
Mise en place
Meanwhile, remove the stem ends of the bok choy; halve lengthwise (quarter if large). Halve the zucchini lengthwise; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and green tops.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the remaining garlic and the white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and bok choy. Sauté, 3 to 5 min., until browned and beginning to soften; season with the remaining spices and S&P.
Coat the chicken & serve
To the pan of chicken, add the glaze; toss well. Divide the rice between your plates. Top with the vegetables and chicken (slice beforehand if desired). Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
