Sweet Soy Chicken, Yu Choy & String Pea Bowls
with Scallion-Studded Jasmine Rice
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Put a gloss on family dinner, in the best possible way. These seared chicken breasts gleam under a lip-smacking sauce that’s as simple as blending two complementary elements—sweet soy and just-squeezed lime juice—into more than the sum of their parts. It’s irresistible stuff when served with the tender crunch of sautéed yu choy and string peas. Load it over finely textured jasmine rice with flashes of green from scallion tops and lime zest.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Asian greens (yu choy or gai lan)
- 200g String peas (sugar snap peas or snow peas)
- 4 Scallions
- 1 Lime
- 150g Edamame (or green peas)
- 320g Jasmine rice
- 90ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
2 g
Sodium
1300 mg
Total Carb
103 g
Sugars
24 g
Protein
51 g
Fibre
8 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 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.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, zest and juice the lime. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Remove the stem ends of the string peas; halve crosswise on an angle. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Cook the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the yu choy and string peas. Sauté, 2 to 3 min., until beginning to soften. Add the edamame and 2 tbsp water. Cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P. Add ½ the white bottoms of the scallions; stir well.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the remaining white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the soy sauce, ½ the lime juice and ¼ cup water. Cook, scraping up any browned bits, 2 to 3 min., until combined.
Finish & serve
To the pot of rice, add the lime zest (start with ½), ½ the green tops of the scallions, the remaining lime juice, a drizzle of oil and S&P; stir well. Divide the rice between your bowls. Top with the vegetables and chicken. Spoon the sauce over. Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
