Nick’s Pick | Hot Honey-Peanut Chicken Thighs
with Soba Noodles & Bok Choy Tips
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. 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 together in a pan amidst a tangle of quick-boiled soba noodles and garlicky bok choy tips sautéed to tender-crisp. Load on chunks of perfectly pan-seared chicken thighs, followed by a top of the world topping: toasty crumbled peanuts warmly coated in honey and a dash more Buffalo sauce.
We will send you:
- 4 Chicken thighs
- 15ml Minced garlic
- 340g Bok choy tips
- 25g Chopped peanuts
- 180g Soba noodles
- 60ml Soy sauce (low sodium)
- 30ml Buffalo sauce
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Small pan
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
2750 mg
Total Carb
78 g
Sugars
11 g
Protein
42 g
Fibre
5 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. 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 cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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 frequently, 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 frequently, 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
