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!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
