Chicken Thighs & Soy Fried Rice
with Oven-Roasted Bok Choy & Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Settle in for an Asian sensation. There’s comfort food galore when you line each plate with a layer of fried rice, stained with a salty-sweet mixture of soy sauce and honey (note: frying the grains in butter gives them extra crispiness!). It’s a welcome base for tender chicken seared in sesame-based seasonings. It also hosts vibrant sweet pepper and bok choy, expertly oven-roasted to drive home a truly homey note.
We will send you:
- 4 Chicken thighs
- 225g Baby bok choy
- 2 Scallions
- 1 Sweet pepper
- 160g White rice
- 30ml Soy sauce (low sodium)
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
10 g
Sodium
1650 mg
Total Carb
80 g
Sugars
11 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
Preheat the oven to 450°F. 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. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Core and medium-dice the sweet pepper. Thinly slice the scallions. In a small bowl, make the sauce by combining the soy sauce and honey.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. 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. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the bok choy and sweet pepper with a drizzle of oil, ⅔ of the remaining spices and S&P. Roast, flipping halfway, 10 to 12 min., until tender.
Make the fried rice
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the rice and remaining spices. Cook, scraping up any browned bits, 1 to 2 min., until the rice is coated. Add the sauce and cook, stirring occasionally, 4 to 5 min., until the rice is crispy. Off the heat, add ⅔ of the scallions; stir well.
Plate your dish
Divide the fried rice, chicken and vegetables between your plates. Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
