Japanese Chicken Bowls
with Green Veggie Trio
Cooking time
30 minutes
Servings
4
Calories
680 /serving
Put a gloss on family dinner, in the best possible way. Chicken gleams under a lip-smacking sauce simply made of sweet soy and lime—more than the sum of its parts. Along with Asian greens, string peas and edamame, it rests over warm jasmine rice.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 150g Edamame (or green peas)
- 320g Jasmine rice
- 90ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
11 g
Saturated Fat
2 g
Sodium
850 mg
Total Carb
94 g
Sugars
20 g
Protein
51 g
Fibre
5 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 the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; 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 before slicing.
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.
