Protein Swap | Miso-Maple Glazed Chicken Breasts
with Ginger Bok Choy over Scallion Rice
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
With its lip-smacking maple and miso glaze, this chicken dish is bona fide addictive. Don’t blame us if you get hooked! Crisp bok choy is sautéed with fresh ginger, to add the perfect fragrant counterpart. All that’s missing now is a hearty serving of fluffy scallion rice to soak up every last bit of flavour.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Bok choy tips
- 15ml Ginger paste
- 2 Scallions
- 160g White rice
- 20g White miso paste
- 15ml Maple syrup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy
You will need:
Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
1430 mg
Total Carb
84 g
Sugars
13 g
Protein
49 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the scallions crosswise, separating the white bottoms and green tops. Remove the root ends of the bok choy; halve lengthwise (quarter if large). In a small bowl, combine the miso, maple syrup and ¼ cup water (double for 4 portions).
Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, ¾ cup 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.
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 5 to 6 min. per side, until partially cooked. Add the miso-maple mixture and cook, spooning the sauce over, 1 to 2 min., until the chicken* is cooked through and glazed.
Cook the bok choy
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the rice between your plates. Top with the chicken and bok choy. Garnish with the green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
