Thai-Spiced Chicken Breasts
with Asian Greens, Smashed Cukes & Cashew Vinaigrette
Cooking time
30 minutes
Servings
4
Calories
690 /serving
Let the kids Thai this recipe on for size. A mound of warm white rice sets the scene for tip top tastiness. Seared chicken breasts sit gently on top, wafting with notes of nori, lemongrass and ginger from a popular Asian-inspired spice blend. Just-wilted bok choy gets a crunchy jolt from roasted cashews, while a salad of smashed cucumbers is showered with a lime and cashew butter vinaigrette to get a little more nutso.
We will send you:
- 4 Chicken breasts
- 340g Bok choy tips
- 3 Cucumbers
- 2 Limes
- 25g Roasted cashews
- 30g Cashew butter
- 320g White rice
- 17g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Cashews
You will need:
Medium pot
Salt & pepper (S&P)
2 Large pans
Oil
Whisk
Total Fat
21 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
79 g
Sugars
3 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 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 the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of 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 and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the root ends of the bok choy; separate the leaves (halve crosswise if large). Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Juice the limes. Roughly chop the cashews.
Cook the bok choy
In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add ¼ cup water and cook, partially covered, 2 to 3 min., until tender. Add the cashews, all but a pinch of the remaining spices and S&P; toss well.
Make the cucumber salad
In a medium bowl, whisk the cashew butter, lime juice (start with ½) and 2 tbsp oil. Add the cucumbers, remaining spices and S&P; toss well.
Plate your dish
Divide the chicken, rice, bok choy and cucumber salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
