Grilled Chicken & Bok Choy
over Maple-Miso Soba Noodles
Cooking time
30 minutes
Servings
2/4
Calories
900 /serving
Welcome a Japanese classic to a Canadian barbecue. The nutty buckwheat flavour of thin-lined soba noodles is a fun match for charred flavours of grilled chicken and baby bok choy. This recipe has endless umami flavours to match a hopefully endless summer.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Baby bok choy
- 2 Garlic cloves
- 30ml Ponzu lime sauce
- 20g White miso paste
- 150g Edamame (or green peas)
- 15ml Maple syrup
- 30ml Vegetable demi-glace
- 180g Soba noodles
- 30ml Sweet soy sauce
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Strainer
Whisk
1 or 2 tbsp Butter
BBQ (or pan)
Medium pot
Total Fat
31 g
Saturated Fat
8 g
Sodium
2070 mg
Total Carb
102 g
Sugars
27 g
Protein
56 g
Fibre
5 g
Preparation
Boil the noodles & edamame
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Add the noodles and edamame to the pot of boiling water; stir gently to separate.
- Boil, 3 to 4 min., until tender.
- Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Mince the garlic.
- In a small bowl, whisk the miso, ponzu, maple syrup and 1 tbsp oil (double for 4 portions). Separate into 2 bowls.
Grill the chicken
- Pat the chicken* dry; season with S&P.
- Add to the BBQ (or pan) and grill, brushing with ½ the maple-miso sauce, 4 to 6 min. per side, until cooked through.
Grill the bok choy
- Meanwhile, in a medium bowl, combine the bok choy, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Make the sauce & combine the noodles
- In the reserved pot, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, soy sauce and the remaining maple-miso sauce.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the noodles and edamame. Cook, stirring often, 1 to 2 min., until warmed through and coated.
Plate your dish
- Divide the noodles between your bowls.
- Top with the chicken and bok choy. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
