Protein Swap | Umami Seared Chicken Breasts
with Scallion-Nori Butter
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
A couple of key details put an Asian spin on supper. Chicken breasts sizzle under a daub of compound butter, made with nori, scallion and ponzu for a multi-level flavour experience. Each serving gets sautéed baby bok choy and garlic-infused white rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby bok choy
- 1 Scallion
- 1 Garlic clove
- 1g Crushed nori
- 160g White rice
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
30 g
Saturated Fat
13 g
Sodium
1650 mg
Total Carb
75 g
Sugars
8 g
Protein
49 g
Fibre
3 g
Preparation
Cook the rice
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Mince the garlic.
- In a medium pot, combine the rice, 1 ¼ cups 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.
- Add ½ the white bottom of the scallion and ½ the garlic. Fluff the rice.
Mise en place
- Meanwhile, place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
- Remove the root ends of the bok choy; separate the leaves (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
Cook the steaks
- Pat the steaks dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the scallion-nori butter
- Meanwhile, to the bowl of softened butter, add the nori, ½ the ponzu, and the remaining white bottom of the scallion, garlic and spices; stir well.
Sauté the bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 4 min., until crisp-tender.
- Transfer to a bowl and add the remaining ponzu; toss well.
Finish & serve
- To the pot of rice, add ½ the scallion-nori butter; stir well.
- Divide the rice between your plates.
- Top with the steaks and bok choy.
- Spoon the remaining scallion-nori butter over the steaks.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
