Grilled Lemongrass-Peanut Chicken Breasts
with Charred Bok Choy & Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Minced lemongrass and peanut butter work like a charm on grilled chicken. You’ll complete this Vietnamese-style meal by putting baby bok choy on the barbecue, assembling carrot matchsticks into a salad and serving the works over fluffy rice—with more sensational sauce on the side.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Matchstick carrots
- 340g Baby bok choy
- 30ml Apple cider vinegar
- 7g Honey
- 160g White rice
- 15g Minced lemongrass
- 30g Peanut butter
- 30ml Ponzu lime sauce
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ
Total Fat
17 g
Saturated Fat
3 g
Sodium
630 mg
Total Carb
84 g
Sugars
10 g
Protein
52 g
Fibre
5 g
Preparation
Cook the rice
- Heat the BBQ on high, making sure to oil the grill first.
- 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.
Prepare & grill the chicken
- Meanwhile, in a small bowl, combine the peanut butter, ponzu, lemongrass, honey, ½ the vinegar, 1 tbsp water (double for 4 portions) and S&P.
- Pat the chicken dry; season with S&P.
- In a medium bowl, combine the chicken* and ½ the peanut butter sauce.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise. In a second medium bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ and grill, turning occasionally, 3 to 4 min., until tender.
- Reserve the bowl.
Make the carrot salad
- Meanwhile, in the same bowl, combine the carrots, remaining vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, bok choy and carrot salad.
- Drizzle with the remaining peanut butter sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
