Ginger-Sesame Chicken Thighs
with Garlicky Edamame & Broccoli
Cooking time
30 minutes
Servings
2/4
Calories
480 /serving
When ginger and sesame are on the scene, you know suppertime is gonna be a snap! Bite-size chunks of chicken thighs are seared to tender and coated in a delectable sauce, while a hot oven takes care of broccoli and edamame (adding plant-based proteins).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 20g Ginger
- 1 Head of broccoli
- 2 Garlic cloves
- 2 Celery stalks
- 15ml Toasted sesame oil
- 12g Chicken demi-glace
- 150g Edamame (or green peas)
- 15ml Tomato paste
- 6g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites
You will need:
Grater
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
4 g
Sodium
660 mg
Total Carb
25 g
Sugars
7 g
Protein
48 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- Mince the garlic.
- Thinly slice the celery crosswise.
- Peel and grate the ginger.
- In a small bowl, combine the edamame, a drizzle of oil and S&P.
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
Roast the vegetables
- On a lined sheet pan, toss the broccoli with ½ the sesame oil, a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- In the last 3 min., add the edamame and ½ the garlic; toss well.
Start the chicken
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 2 to 3 min., until lightly browned.
- Add the sesame seeds and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
Finish the chicken & make the sauce
- Reduce the pan of chicken to medium. Add the celery, ginger, tomato paste and remaining garlic. Cook, stirring often, 1 to 2 min., until fragrant.
- Add the demi-glace, ½ cup water (double for 4 portions) and black pepper. Cook, covered, stirring occasionally, 4 to 5 min., until the chicken* is cooked through.
- Off the heat, add the remaining sesame oil and S&P; toss well.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
