Quick Honey-Lemongrass Glazed Chicken Breasts
with Peanutty Broccoli & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
So much flavour, it’s hard to keep up. Between minced lemongrass sweetened with honey on the chicken breasts, and crumbled peanuts embedded in the veggies, you’ll just catch your breath. The best part? It takes only 15 minutes to cook this Thai spread. The other best part? It’s paleo-friendly, so dig in without a second thought.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 15ml Minced garlic
- 200g Broccoli florets
- 1 Lime
- 15g Minced lemongrass
- 25g Chopped peanuts
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
3 g
Sodium
450 mg
Total Carb
26 g
Sugars
8 g
Protein
48 g
Fibre
8 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 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.
Coat the chicken
To the pan of chicken, 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 frequently, 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!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
