Sweet Soy Pan-Seared Chicken Thighs
with Bok Choy Tossed Rice
Sticky sweet and savoury; these chicken thighs 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
280 g
Chicken Thighs
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. Sear, flipping halfway through, until golden-brown, 6-8 min.**
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.
