Crunchy Coconut Chicken
over Fresh Noodles with Lemongrass & Ginger
Cooking time
20 minutes
Servings
4
Calories
850 /serving
The contrast of textures in this dish is masterful. The crunchy chicken crust made from shredded coconut reveals a juicy, tender middle, and when you take a bite with the slippery Shanghai noodles too, dressed in a ginger-and-lemongrass infused sauce—yowza! The final piece of the puzzle is the sautéed yu choy, with its leaves practically designed to carry the snappy sauce to your taste buds. Restaurants ain’t got nothing on you.
We will send you:
- 8 Chicken thighs
- 30ml Ginger paste
- 2 Limes
- 450g Yu choy
- 60ml Soy sauce (low sodium)
- 60ml Mirin
- 30ml Sesame oil
- 50g Shredded coconut
- 450g Fresh Shanghai noodles
- 30g Minced lemongrass
- 17g Coconut chicken & yu choy spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Egg, Sesame Seeds, Soy, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
11 g
Sodium
1290 mg
Total Carb
90 g
Sugars
3 g
Protein
51 g
Fibre
12 g
Preparation
Cook the noodles
Bring a large pot of salted water to a boil. Add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
Cook the chicken
While the noodles cook, in a large pan, heat a generous drizzle of oil on medium. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Coat the top side of each chicken thigh with the coconut; pat to adhere. Add the chicken* to the pan and cook, coconut side down, partially covered, 4 to 6 minutes. Flip and cook, 4 to 6 minutes, until cooked through. Transfer to a plate. Wipe out and reserve the pan.
Mise en place
While the chicken cooks, cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Juice the limes.
Cook the yu choy
In the reserved pan, heat the sesame oil on medium. Add the lemongrass and as much of the ginger as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the yu choy, soy sauce, mirin, 2 tbsp lime juice and ¼ cup water; season with the remaining spice blend. Cover and cook, stirring occasionally, 2 to 3 minutes, until the yu choy is tender; season with S&P to taste and as much of the remaining lime juice as you’d like.
Finish & plate your dish
To the pan of yu choy, add the noodles. Cook, stirring frequently, 1 to 2 minutes, until combined. Divide the finished noodles between your plates. Top with the coconut chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
