Caramelized Ginger Organic Chicken
with Lime-Peanut Watermelon Radish Salad
Cooking time
35 minutes
Servings
2/4
Calories
950 /serving
This Vietnamese spread is a whole vibe. It starts with sweet, aromatic, gingery flavours on seared skin-on chicken breasts. It ends with a stunning pink and green salad with lime, cilantro and crumbled peanuts. And in between, there’s plenty of sesame rice.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Scallions
- 1 Watermelon radish
- 14g Cilantro
- 150g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 20g Ginger
- 1 Lime
- 6g Black sesame seeds
- 25g Chopped peanuts
- 5ml Fish sauce
- 10g Brown sugar
- 160g Jasmine rice
Contains: Anchovies • Peanuts • Sesame
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
8 g
Sodium
370 mg
Total Carb
87 g
Sugars
11 g
Protein
49 g
Fibre
7 g
Preparation
Toast the peanuts & cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a large bowl.
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) 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. Add the sesame seeds and fluff the rice.
Mise en place
- Meanwhile, roughly chop the cilantro leaves and stems.
- Peel and cut the watermelon radish into matchsticks.
- Juice the lime.
- Peel and grate the ginger.
- Thinly slice the scallions crosswise on an angle. In a small bowl, combine the scallions and cold water.
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, to the bowl of peanuts, add the lime juice, ½ the brown sugar, ½ the fish sauce and 2 tbsp oil (double for 4 portions).
- Add the salad mix, watermelon radish, cilantro and peanuts; toss well.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the remaining brown sugar and fish sauce, and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until slightly thickened.
Plate your dish
- Divide the rice, chicken and salad between your plates.
- Spoon the sauce over the chicken.
- Garnish with the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
