Teriyaki-Glazed Chicken Fillets
with Sesame Jasmine Rice & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Nothing sparks joy quite like the sight of chicken gleaming in teriyaki sauce. Rounding out an easy meal of home-warming Japanese cooking, there’s jasmine rice studded with sesame seeds and spiced baby bok choy roasted just to the tender point.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 450g Baby bok choy
- 1 Scallion
- 60ml Teriyaki glaze
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 6g Black sesame seeds
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
16 g
Saturated Fat
5 g
Sodium
1480 mg
Total Carb
83 g
Sugars
13 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine 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.
- Add the sesame seeds and fluff the rice.
Roast the bok choy
- Meanwhile, remove the root ends of the bok choy; quarter lengthwise.
- Slice the scallion, separating the white bottom and green top.
- On a lined sheet pan, toss the bok choy and white bottom of the scallion with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 5 to 7 min., until tender.
Cook the chicken & make the sauce
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 1 to 2 min. per side, until beginning to brown.
- Add the ponzu, teriyaki glaze and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and the sauce is beginning to thicken.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the bok choy, chicken and sauce.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
