Quick Honey-Lemongrass Glazed Chicken
with Peanutty Broccoli & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
So much flavour, it’s hard to keep up! Between minced lemongrass and honey on the chicken breasts, and crumbled peanuts embedded in the veggies, this is a real Thai treat. The best part? It takes 15 minutes. The other best part? It’s paleo-friendly.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 340g Baby bok choy
- 1 Lime
- 200g Broccoli florets
- 15g Minced lemongrass
- 7g Honey
- 25g Chopped peanuts
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Peanuts
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
3 g
Sodium
440 mg
Total Carb
26 g
Sugars
9 g
Protein
48 g
Fibre
7 g
Preparation
Make the sauce & cook the chicken
- Juice the lime.
- In a small bowl, combine the lime juice, lemongrass, honey, ½ the garlic and S&P.
- Pat the chicken dry; 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.
Coat the chicken
- To the pan, add ½ the sauce and 1 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, spooning the sauce over the chicken, 1 to 2 min., until coated.
Toast the peanuts
- Meanwhile, in a second large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
- Remove the root ends of the bok choy; separate the leaves.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown; season with the remaining spices and S&P.
- Add the bok choy, remaining garlic and 3 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
- Add the peanuts and remaining sauce; stir well.
Plate your dish
- Divide the chicken (slice beforehand if desired) and vegetables between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
