Protein Swap | Korean-Style Chicken & Kimchi Butter
over Sesame Rice with Roasted Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Butter up your chicken with something special. A dose of kimchi, Korea’s famed fermented cabbage, turns butter into a sizzling topping in more ways than one. It melts enticingly over pan-seared chicken breasts while imparting a distinctively funky heat. Lay the meat down in slices over long-grain rice infused with sesame oil, and bring in some roasted bok choy on the side. A simple way to spice up dinner!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Bok choy tips
- 15ml Minced garlic
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame
You will need:
Medium pot
Large pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
39 g
Saturated Fat
14 g
Sodium
1140 mg
Total Carb
76 g
Sugars
6 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame oil. Fluff the rice.
Mise en place
Meanwhile, place 3 tbsp butter (double for 4 portions) in a medium bowl to soften. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Roughly chop the kimchi.
Cook the chicken
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, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the kimchi butter
To the bowl of softened butter, add the kimchi and S&P; stir well.
Roast the bok choy
On a lined sheet pan, toss the bok choy with a drizzle of oil, the remaining sesame oil, spices and garlic, and S&P. Roast, flipping halfway, 5 to 7 min., until tender.
Plate your dish
Divide the rice between your plates. Top with the chicken and bok choy. Top the chicken with the kimchi butter. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
