Lemony Asian Chicken
with Quinoa & Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Pan-fried chicken thighs shimmer under a succulent glaze whisked together from honey, lemon juice and salty notes of stir-fry sauce. Maintain the equilibrium with veggie representation from roasted Brussels sprouts and nutritious quinoa, aromatized with garlic and scallion.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Scallion
- 300g Brussels sprouts
- 1 Lemon
- 1 Garlic clove
- 60ml Stir-fry sauce
- 20g Cornstarch
- 7g Honey
- 95g Red & white quinoa
Contains: Oysters • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
20 g
Saturated Fat
4 g
Sodium
1010 mg
Total Carb
69 g
Sugars
14 g
Protein
48 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, heat a drizzle of oil on medium.
- Add the white bottom of the scallion and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the Brussels sprouts
- Meanwhile, on a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare & cook the chicken
- Meanwhile, pat the chicken dry.
- Place the cornstarch in a shallow bowl.
- Working one at a time, coat the chicken in the cornstarch (pressing to adhere).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the chicken
- In the same pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the stir-fry sauce, honey, lemon juice and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and return the chicken. Cook, spooning the sauce over, 2 to 3 min., until glazed and slightly thickened.
Plate your dish
- Divide the quinoa and Brussels sprouts between your plates.
- Top with the chicken and sauce.
- Garnish with the green top of the scallion and lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
