Hot Honey-Peanut Chicken Thighs
with Soba Noodles & Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
When hot and spicy Buffalo sauce meets dark and salty soy sauce, the results are spectacular. The two tastes become one when they find themselves with soba noodles, bok choy tips and perfectly pan-seared chicken thighs—plus one top of the world topping: toasty honey-coated crumbled peanuts.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 340g Bok choy tips
- 60ml Soy sauce (low sodium)
- 25g Chopped peanuts
- 30ml Buffalo sauce
- 14g Honey
- 180g Soba noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Strainer
Total Fat
27 g
Saturated Fat
5 g
Sodium
3280 mg
Total Carb
88 g
Sugars
15 g
Protein
52 g
Fibre
3 g
Preparation
Cook the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry; 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 cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 3 to 4 min., until tender.
- Drain and rinse under cold water.
- Toss with a drizzle of oil to prevent sticking.
Make the hot honey peanuts
- Meanwhile, heat a small, dry pan on medium.
- Add the peanuts and honey. Toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Off the heat, add ½ the Buffalo sauce and S&P; stir well.
- Transfer to a bowl.
Sauté the bok choy
- Remove the root ends of the bok choy; roughly chop.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Combine the noodles & serve
- To the pan of bok choy, add the noodles, soy sauce and remaining Buffalo sauce.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add 2 tbsp water (double for 4 portions) and a drizzle of oil until you achieve your desired consistency.
- Divide the noodles between your bowls.
- Top with the chicken.
- Garnish with the hot honey peanuts. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
