Protein Swap | Sweet & Sour Glazed Chicken
with Sautéed Asian Greens & Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
One bite and your eyes will glaze over with pleasure! Lime, ginger and rice vinegar work together to make sure that no taste bud is left behind. You’ll serve the chicken in juicy slices alongside a generous sauté of Asian greens and mushrooms, for a high-impact, low-carb dinner.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 20ml Ginger paste
- 225g Sliced mushrooms
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 1 Lime
- 14g Honey
- 30ml Apple cider vinegar
- 15ml Toasted sesame oil
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Sesame • Sulphites
You will need:
Large pan
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
310 mg
Total Carb
26 g
Sugars
10 g
Protein
45 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the scallions.
- Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- In a small bowl, make the glaze by combining the lime juice, sesame oil, vinegar, honey, ½ the ginger and 2 tbsp water (double for 4 portions).
Cook & glaze the pork
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 4 to 6 min., until seared. Transfer to a plate.
- In the same pan, add the glaze; bring to a boil.
- Return the pork*, transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Sauté the vegetables
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned.
- Add the yu choy and sauté, 2 to 3 min., until wilted; season with the remaining spices.
Plate your dish
- Divide the vegetables and pork between your plates.
- Spoon any remaining glaze over the vegetables.
- Garnish with the scallions and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
