Protein Swap | Crispy Sesame Chicken
with Baby Bok Choy & Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Did someone say open sesame? We've got tasty bites of air-crisped chicken coated in a tangy sauce dotted with black and white sesame seeds. We're serving it with rice and sautéed bok choy for your new fave Chinese take-out to make in.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Scallions
- 340g Baby bok choy
- 2 Garlic cloves
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 60ml Sweet soy sauce
- 20g Cornstarch
- 60ml Rice vinegar
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Whisk
Total Fat
22 g
Saturated Fat
3 g
Sodium
1700 mg
Total Carb
116 g
Sugars
29 g
Protein
48 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 the rice.
Fry the chicken
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the chicken* dry and cut into bite-size pieces. In a medium bowl, toss with ½ the spices, ½ the cornstarch and S&P.
- Place in the air fryer and fry, shaking halfway, 8 to 10 min., until cooked through.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Mince the garlic.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In a small bowl, make the sauce by whisking the vinegar, soy sauce, sesame oil, remaining cornstarch and ¼ cup water (double for 4 portions).
Cook the bok choy
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until beginning to soften; season with the remaining spices and S&P.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
- Transfer to a plate and reserve the pan.
Make the sauce & coat the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sauce and cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the chicken and sesame seeds; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and bok choy.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
