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Chinese Almond Chicken
with Garlicky Bok Choy and Rice
We've switched up this takeout classic with a lighter version of Chinese almond chicken. The tender chicken gets smothered in sweet and salty almond gravy. Garlicky bok choy complements the sauce, and a bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
28 g
Almonds, sliced
(Contains Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Cornstarch
(Contains Sulphites)
6 g
Garlic
30 g
Ginger
2 unit
Green Onion
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
¾ cup
Jasmine Rice
3 tbsp
Miso
(Contains Soy)
1 tbsp
Rice Vinegar
(Contains Sulphites)
½ cup
Panko Breadcrumbs
(Contains Wheat)
227 g
Shanghai Bok Choy
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce.Miso Guide for Step 1: 1 tbsp mild, 1 1/2 tbsp medium, 2 tbsp salt and 3 tbsp extra-salty! Bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil in a covered medium pot. Meanwhile, peel, then finely grate 2 tsp ginger (dbl for 4 ppl). Thinly slice green onions. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Whisk together soy sauce, cornstarch, vinegar, ginger, half the garlic, 1 cup water (dbl for 4 ppl) and 1 1/2 tbsp miso (NOTE: Reference Miso Guide in Start Strong), in a medium bowl. Set aside.
Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towels. Add panko into a shallow dish. Coat chicken breasts all over with mayo. Working with one chicken breast at a time, press into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 3-4 min per side. Remove pan from heat, then transfer chicken to a baking sheet. Bake in middle of oven, until cooked through, 8-10 min.**
While chicken cooks, wipe the same pan clean, then heat over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 3-4 min. Transfer almonds to a plate and set aside.
Using the same pan, increase the heat to medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and remaining garlic. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Transfer bok choy to a plate. Set aside. Add miso mixture, half the almonds and 2 tbsp butter (dbl for 4 ppl) to the pan. Cook, stirring often, until almond gravy has thickened slightly, 2-3 min.
Fluff rice with a fork, then season with salt. Slice chicken. Divide rice, chicken and bok choy between plates. Spoon over almond gravy. Sprinkle over green onions and remaining almonds.
