Sticky Ginger-Glazed Chicken Breasts
Sautéed Asian Greens & Crispy Onion Rice
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We’re stuck on you, tender glazed chicken! Give these pan-seared breasts an alluring sheen with a mixture of sweet chili sauce, ginger paste and feisty gochugaru-spiked spices before slicing them up. Introduce a speedy sauté of chopped Asian greens and cabbage to each plate. The plot stickens, with a lining of sticky rice dotted with crispy onions. Put it together, and you’ve got a meal that’s finger-licking fantastic.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 150g Shredded green cabbage
- 15ml Ginger paste
- 225g Asian greens (yu choy or gai lan)
- 157g Calrose rice
- 5.5g Crispy onions
- 60ml Sweet chili sauce
- 12g Teriyaki Time blend (cornstarch, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Sesame
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
770 mg
Total Carb
101 g
Sugars
24 g
Protein
47 g
Fibre
8 g
Preparation
Cook the rice
Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 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 set aside in a warm spot.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. In a small bowl, make the sauce by combining the chili sauce, ⅓ of the spices and ⅓ of the ginger.
Cook & glaze the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Reduce the heat to medium and add the sauce. Cook, spooning the sauce over the chicken, 2 to 3 min., until glazed. Transfer the chicken to a plate, spooning any remaining sauce over. Set aside in a warm spot and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Sauté the gai lan, cabbage, garlic and remaining ginger, 5 to 7 min., until the vegetables are tender; season with the remaining spices and S&P.
Finish & serve
To the pot of rice, add ½ the crispy onions; stir well. Divide the rice between your bowls. Top with the vegetables and chicken (slice beforehand if desired). Spoon any remaining sauce over. Garnish with the remaining crispy onions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
