Soy-Braised Chicken Thighs
Sesame-Dressed String Bean & Edamame Salad
Cooking time
25 minutes
Servings
4
Calories
700 /serving
Soy sauce ranks tops among kids’ favourite condiments, and we’re putting it to good use in this family-friendly recipe. You’ll cook chicken thighs in soy (low-sodium, so feel free) and mirin so that they soak up salty-sweet flavours and take on a caramelized colour. The rest is as easy as a salad of edamame and string beans in a sesame vinaigrette, and a generous mound of fragrant jasmine rice zested with citrus.
We will send you:
- 8 Chicken thighs
- 340g String beans
- 1 Scallion
- 1 Lime (or lemon)
- 315g Jasmine rice
- 30ml Toasted sesame oil
- 60ml Mirin
- 60ml Soy sauce (low sodium)
- 150g Edamame
- 18g Garlic & Ginger spices (garlic, ginger, onion, salt, sugar)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Total Fat
18 g
Saturated Fat
4 g
Sodium
980 mg
Total Carb
87 g
Sugars
5 g
Protein
46 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, zest and juice the lime. Trim and discard the stem ends of the string beans. Thinly slice the scallion crosswise, discarding the root end. In a small bowl, make the vinaigrette by combining the toasted sesame oil, ⅔ of the lime juice, ¼ of the soy sauce and ¼ of the mirin; season with a pinch of the spice blend and S&P to taste.
Blanch the string beans
In a large pan, bring 1 cup water and a big pinch of salt to a boil on medium-high. Add the string beans, cover and cook, 3 to 4 minutes, until crisp-tender. Drain the string beans and rinse under cold water. Transfer to a serving bowl and reserve the pan.
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, 4 to 6 minutes on the first side, until browned. Flip the chicken*; add the remaining soy sauce, remaining mirin and ⅓ cup water. Reduce the heat to simmer, cover and cook, 6 to 8 minutes, until the chicken is cooked through and the sauce has slightly reduced.
Make the salad
To the bowl of string beans, add the edamame, scallion and vinaigrette; toss to combine.
Finish & serve
To the pot of rice, add the remaining lime juice and as much lime zest as you’d like; stir to combine. Divide the finished rice and salad between your plates. Top the rice with the chicken and as much remaining pan sauce as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
