Miso-Maple Glazed Chicken
with Ginger Bok Choy over Scallion Rice
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
With its lip-smacking maple and miso glaze, this chicken dish is bona fide addictive. Don’t blame us if you get hooked! Crisp bok choy is sautéed with ginger for the perfect fragrant counterpart, while a hearty serving of fluffy scallion rice soaks up every last bit of flavour.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Ginger paste
- 450g Bok choy tips
- 2 Scallions
- 15ml Maple syrup
- 160g White rice
- 20g White miso paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
3 g
Sodium
1520 mg
Total Carb
82 g
Sugars
13 g
Protein
45 g
Fibre
4 g
Preparation
Cook the rice
- Slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 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.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise.
- In a small bowl, combine the miso, maple syrup and ¼ cup water (double for 4 portions).
Cook & glaze the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 5 min. per side, until partially cooked.
- Add the miso-maple mixture and cook, spooning the sauce over, 1 to 2 min., until the chicken* is cooked through and glazed.
Cook the bok choy
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and sauté, 2 to 3 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and bok choy.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
