Teppanyaki-Inspired Chicken Thighs
with Tahini-Ginger Rainbow Salad
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Chop chop the chicken, chop chop the veggies, and you’ve got a colourful slow-carb spread in front of you. The chicken is rubbed with ginger and spices before searing and slicing. Crisp cabbage and radishes are liberally coated in flavours of sesame, lime, ginger and soy.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 15ml Ginger paste
- 1 Cucumber
- 2 Scallions
- 200g French radishes
- 150g Shredded cabbage
- 15ml Tahini
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Wheat
You will need:
Large pan
Oil
Whisk
Total Fat
15 g
Saturated Fat
3 g
Sodium
1560 mg
Total Carb
23 g
Sugars
9 g
Protein
39 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with ¾ of the spices, ½ the ginger and a drizzle of oil.
- In a large pan, heat a drizzle of oil on medium.
- Add the chicken* and cook, partially covered, 5 to 7 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing into ½ inch strips.
Mise en place
- Meanwhile, juice the lime.
- Cut the radishes lengthwise into 6 wedges.
- Quarter the cucumber lengthwise; thinly slice crosswise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the dressing
- In a medium bowl, whisk the soy sauce, tahini, lime juice, remaining ginger and spices, and 2 tbsp water (double for 4 portions).
Make the salad
- In a large bowl, combine the radishes, cucumber, cabbage, white bottoms of the scallions and ½ the dressing.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Drizzle with the remaining dressing.
- 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.
