Cantonese Glazed Chicken
with Baby Bok Choy & Sesame Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Cantonese cuisine shapes this suppertime, from thick, glossy hoisin sauce that glazes pan-seared chicken breasts to tender-crisp baby bok choy sautéed with plenty of garlic. They find their way onto jasmine rice, fragrant with sesame oil and two-tone sesame seeds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 2 Garlic cloves
- 30ml Ponzu lime sauce
- 160g Jasmine rice
- 15ml Toasted sesame oil
- 30ml Hoisin sauce
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt
Total Fat
19 g
Saturated Fat
3 g
Sodium
1800 mg
Total Carb
85 g
Sugars
15 g
Protein
48 g
Fibre
3 g
Preparation
Cook the rice
- 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 ½ the sesame oil and ½ the sesame seeds. Fluff the rice.
Cook the chicken & make the sauce
- Meanwhile, pat the chicken dry; season with ⅔ of the spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 5 to 6 min. per side, until almost cooked through.
- Add the hoisin, ponzu and 2 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until combined and the chicken* is cooked through.
- Transfer the chicken to a cutting board and the sauce to a bowl. Wipe out and reserve the pan.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Mince the garlic.
Sauté the bok choy
- In the reserved pan, heat the remaining sesame oil and a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and remaining spices.
- Sauté, 2 to 3 min., until tender.
Plate your dish
- Divide the rice, chicken (slice beforehand if desired) and bok choy between your plates.
- Spoon the sauce over the chicken.
- Garnish with the remaining sesame seeds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
