Nick’s Pick | Teriyaki-Glazed Chicken & Veggie Traybake
with Peanuts & Wafu Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get a gleam in your eye as you serve up this sheet pan par excellence. That’s because the teriyaki glaze gives such a gorgeous sheen to the elements on the baking tray (as well as its signature salty-sweet sensation). Chunky chicken thighs and big fat wedges of sweet potatoes are joined by bok choy and crumbled peanuts partway through the cooking process. Wafu sauce on the side ensures this dinner is a winner.
We will send you:
- 4 Chicken thighs
- 450g Sweet potatoes
- 340g Baby bok choy
- 1 Garlic clove
- 60ml Wafu sauce
- 25g Chopped peanuts
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Peanuts, Sesame, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
28 g
Saturated Fat
4 g
Sodium
2010 mg
Total Carb
66 g
Sugars
24 g
Protein
44 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ¼ inch wedges. Remove the root ends of the bok choy; halve lengthwise. Mince the garlic.
Prepare the traybake
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices. Add to the pan and brush with ⅔ of the teriyaki glaze.
Start the traybake
Roast the traybake, 14 to 18 min., until partially cooked.
Finish the traybake
Meanwhile, in a large bowl, combine the bok choy, a drizzle of oil, the garlic, and remaining teriyaki glaze and spices. When the traybake is partially cooked, remove from the oven, flip the sweet potatoes and add the bok choy. Sprinkle with the peanuts. Roast, 6 to 8 min., until the chicken* is cooked through and the vegetables are tender.
Plate your dish
Divide the traybake between your plates. Serve the wafu sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
