Sweet Soy Pan-Seared Chicken Breasts
with Bok Choy Tossed Rice
Sticky sweet and savoury; these chicken breasts will hit all the right notes! Served with garlic-scented bok choy and edamame tossed rice. Dinner couldn't be tastier!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Brown Sugar
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Garlic Puree
2 unit(s)
Shanghai Bok Choy
¾ cup
Basmati Rice
1 tbsp
Cornstarch
56 g
Edamame
(Contains Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water is boiling, stir rice, edamame and stock powder into medium pot.Bring to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then rinse away any hidden dirt. Pat dry with paper towels. Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate.Whisk together brown sugar, 1 tsp (2 tsp) cornstarch, soy sauce, half the garlic puree and 1/2 cup (1 cup) water in a small bowl. Set aside.Pat chicken dry with paper towels. Season with salt and pepper.Add remaining cornstarch to a large zip-top bag. Add chicken, close bag and shake to coat chicken. Set aside. (NOTE: If you don't have a zip-top bag, add ingredients to a medium bowl.)
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (1 1/2 tbsp) oil, then chicken. Cook until golden-brown, 6-8 min per side.** (TIP: Cover the pan if chicken is taking longer, or reduce heat if it's browning too quickly.)
Reduce heat to medium, then add brown sugar mixture to the pan with chicken. Cook, flipping occasionally, until chicken is cooked through and coated in sauce, 1-2 min.Transfer chicken and sauce to a plate. Cover to keep warm.Carefully wipe the pan clean.
Once rice is finished cooking, fluff rice with a fork. Set aside. Return the same pan to medium-high (from step 3). Add 1 tbsp (2 tbsp) butter, then bok choy stems. Cook, stirring occasionally, until slightly softened, 1-2 min.Add rice, remaining garlic puree and bok choy leaves to the pan. Cook, stirring often, until combined and veggies are tender, 1-2 min.
Divide bok choy rice between plates. Top with chicken.Spoon pan sauce over chicken.
