Protein Swap | Filipino Chicken Adobo
over Veggie Rice
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
In the Philippines, the tangy, salty, sweet taste of chicken adobo signals full-on comfort food. For an easy balanced meal, it’s rounded out with rice bursting with veggies, from nibbly edamame beans to Brussels sprouts and carrots (nicely pre-chopped for you).
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 200g Matchstick carrots
- 100g Shaved Brussels sprouts
- 60ml Soy sauce (low sodium)
- 30ml Rice vinegar
- 20g Brown sugar
- 160g White rice
- 150g Edamame (or green peas)
Contains: Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
1420 mg
Total Carb
97 g
Sugars
18 g
Protein
59 g
Fibre
9 g
Preparation
Cook the rice
- 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.
Sauté the vegetables
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the Brussels sprouts and carrots. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the edamame, ½ the garlic and ½ the soy sauce. Sauté, 2 to 3 min., until tender and warmed through.
- Transfer to a bowl and reserve the pan.
Cook the chicken & make the sauce
- In a small bowl, make the sauce by combining the remaining soy sauce, vinegar, brown sugar and remaining garlic; stir until the sugar has dissolved.
- Pat the chicken dry.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Add the sauce and cook, spooning the sauce over the chicken, 1 to 2 min., until beginning to thicken.
Dress the rice
- Meanwhile, to the pot of rice, add the vegetables; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
