Korean Sesame Chicken
with Honey-Ginger Bok Choy & Kimchi Mayo
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
What’s black and white and sesame all over? The seeds give this Korean-spiced chicken its delectable texture. Layer on more love by getting ginger and honey all over baby bok choy as it roasts, and swirling sharp kimchi into mayo for a must-do dip.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby bok choy
- 20g Ginger
- 1 Scallion
- 60ml Mayonnaise
- 14g Honey
- 33g Organic kimchi
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
5 g
Sodium
1100 mg
Total Carb
20 g
Sugars
11 g
Protein
39 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- 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.
- In the last min., sprinkle with the sesame seeds, flipping the chicken at least twice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Peel and mince the ginger.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Roughly chop the kimchi.
Roast the bok choy
- On a lined sheet pan, toss the bok choy with ⅔ of the ginger, a drizzle of oil, the remaining spices and S&P.
- Roast, flipping and drizzling with ⅔ of the honey halfway, 5 to 7 min., until tender.
Make the kimchi mayo
- Meanwhile, in a small bowl, combine the mayo, kimchi, white bottom of the scallion, remaining ginger and honey, and S&P.
Plate your dish
- Divide the chicken and bok choy between your plates.
- Garnish with the green top of the scallion.
- Serve the kimchi mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
