Sticky Orange ORGANIC Chicken
with Coconut Rice & Spring Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
1040 /serving
To maximize the flavours of fresh orange in this dish, we’re zesting it and juicing it. Combined with sesame and ginger, it makes a sunny Asian sauce for chicken. There’s spring crispness in the refreshing side salad, and a downright tropical vibe to the jasmine rice fluffed with toasted coconut.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lime
- 200g String peas (sugar snap peas or snow peas)
- 1 Orange
- 20g Ginger
- 14g Cilantro
- 3 Cucumbers
- 15ml Toasted sesame oil
- 25g Shredded coconut
- 160g Jasmine rice
- 30ml Sweet soy sauce
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Zester
1 or 2 tbsp Butter
Total Fat
46 g
Saturated Fat
18 g
Sodium
440 mg
Total Carb
108 g
Sugars
26 g
Protein
48 g
Fibre
10 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant. Transfer to a small bowl.
- In the same pot, add 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. Fluff and add the coconut.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string along each pod. Thinly slice lengthwise.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Peal and grate the ginger.
- Juice the lime.
- Zest and juice the orange.
- Roughly chop the cilantro leaves and stems.
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the salad
- Meanwhile, in a medium bowl, combine the string peas, cucumbers, lime juice, ½ the cilantro, ½ the sesame oil, a drizzle of oil and S&P.
Make the glaze
- In the reserved pan, heat the remaining sesame oil and a drizzle of oil on medium.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the orange juice, soy sauce and 1 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Off the heat, add 1 tbsp butter (double for 4 portions), the orange zest (start with ½) and black pepper; stir well.
Plate your dish
- Divide the rice, chicken and salad between your plates.
- Spoon the glaze over the chicken.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
