Nick’s Pick | Keto: Thai-Style Curry Chicken Breasts
over Lemongrass Sautéed Bok Choy & Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. For those who’ve never cooked with lemongrass before, welcome to a fragrant wonderland. This tender chicken smothered in a luscious Thai-style curry sauce sits over a bed of veggies that are crunchy, bright and sweet, sautéed to perfection and spiced with the unique herbaceous citrus notes of lemongrass. The cashews come in to add texture, richness and those beloved healthy fats.
We will send you:
- 2 Chicken breasts
- 340g Bok choy tips
- 1 Lime
- 1 Sweet pepper
- 15ml Minced lemongrass
- 25g Roasted cashews
- 18g Mild yellow curry paste
- 30ml Vegetable demi-glace
Contains: Cashews
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
21 g
Sugars
7 g
Protein
44 g
Fibre
6 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Core and cut the sweet pepper lengthwise into ½ inch pieces. Quarter the lime.
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Cook the vegetables
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the lemongrass and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sweet pepper. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender. Add the juice of 2 lime wedges (double for 4 portions) and S&P; toss well.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the curry paste, demi-glace and ½ cup water (double for 4 portions). Cook, scraping up any browned bits, 3 to 4 min., until thickened. Add the cashews and chicken; toss well.
Plate your dish
Divide the vegetables between your plates. Top with the chicken and sauce. Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
