Quick Teriyaki-Glazed Chicken
with Sesame Jasmine Rice & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Nothing sparks joy quite like the sight of chicken gleaming in teriyaki sauce. Rounding out an easy meal of homey Japanese cooking, there’s jasmine rice studded with sesame seeds and spiced baby bok choy roasted just to the tender point.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 340g Baby bok choy
- 1 Scallion
- 60ml Teriyaki glaze
- 227g Pre-cooked jasmine rice
- 6g Black sesame seeds
- 30ml Ponzu lime sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Medium pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
16 g
Saturated Fat
5 g
Sodium
1400 mg
Total Carb
49 g
Sugars
12 g
Protein
40 g
Fibre
3 g
Preparation
Roast the bok choy
- Preheat the oven to 450°F.
- Remove the root ends of the bok choy; quarter lengthwise.
- Slice the scallion crosswise, separating the white bottom and green top.
- On a lined sheet pan, toss the bok choy and white bottom of the scallion with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 5 to 7 min., until tender.
Cook the chicken & make the sauce
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 1 to 2 min. per side, until beginning to brown.
- Add the ponzu, teriyaki glaze and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and the sauce is beginning to thicken.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl and add the sesame seeds and a pinch of salt; fluff the rice.
Plate your dish
- Divide the rice between your plates.
- Top with the bok choy, chicken and sauce.
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
