Pineapple Chili Chicken Thighs with Zesty Chayote Salad
Ginger-Lime Sautéed Cabbage & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Looking for your own little tropical paradise? Bright sunny flavours of lime, ginger and pineapple chili sauce in this dish will land you right where you want to be. Each plate is spangled with strips of chayote, an ultra-crisp pale green squash, bursting with juiced and zested lime. Coated with that fruity chili sauce and salty soy, seared chicken thighs are all set to tingle your tongue. Jasmine rice and sautéed shredded cabbage offer soft counterpoints.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 20g Ginger
- 1 Scallion
- 1 Lime
- 1 Chayote
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 45ml Pineapple chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Zester
Peeler
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
5 g
Sodium
1500 mg
Total Carb
83 g
Sugars
7 g
Protein
43 g
Fibre
5 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. Fluff and keep warm.
Mise en place
Meanwhile, peel and cut the chayote into matchsticks (or halve and thinly slice). Peel and mince the ginger. Thinly slice the scallion crosswise. Zest and juice the lime.
Sauté the cabbage
In a large pan, heat a drizzle of oil on medium-high. Add the ginger and ½ the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the cabbage and ½ the spices. Sauté, 3 to 4 min., until softened. Add ⅓ of the lime juice and S&P; stir well. Transfer to a bowl and keep warm. Reserve the pan.
Cook & coat the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Add the pineapple chili sauce, soy sauce and 1 tbsp water (double for 4 portions). Cook, spooning the sauce over the chicken, 1 to 2 min., until coated.
Make the salad
Meanwhile, in a medium bowl, combine the chayote, lime zest, remaining lime juice, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your plates. Top with the cabbage and chicken. Spoon any remaining sauce over the chicken and top with the salad. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
