Southeast Asian Chicken
with Spice-Toasted Peanut & Lime Salad
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Southeast Asian influences shape this side salad. The dressing boasts pan-toasted peanuts for crunch, lime juice for zing and honey for sticking power. It takes a shine to chunky half-smashed cucumbers and sliced sweet pepper. It accompanies seared sesame-spiced chicken and jasmine rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 1 Lime
- 1 Scallion
- 2 Cucumbers
- 25g Chopped peanuts
- 7g Honey
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
5 g
Sodium
810 mg
Total Carb
86 g
Sugars
12 g
Protein
49 g
Fibre
4 g
Preparation
Cook the rice
- Place the honey pouch in a bowl of hot water to soften.
- In a medium pot, combine the rice, 1 ½ cups water and 1 tsp salt (double the water and salt for 4 portions); 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.
Toast the peanuts
- Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.
- In a medium pan, heat a drizzle of oil on medium.
- Add the peanuts, white bottom of the scallion and ¼ of the spices.
- Toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a large bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In the reserved 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 and let rest before slicing.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
- Halve and core the sweet pepper lengthwise; thinly slice crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
Make the salad
- To the bowl of peanuts, add the lime juice, honey and 3 tbsp oil (double for 4 portions); stir well.
- Add the cucumbers, sweet pepper and S&P; toss well.
Plate your dish
- Divide the rice between your bowls.
- Top with the salad and chicken.
- Garnish with the green top of the scallion and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
