Asian-Style Almond Chicken
with Garlicky Bok Choy and Rice
We've switched up this takeout classic with a lighter version of Chinese almond chicken. Tender chicken thighs get smothered in sweet and salty almond gravy, with garlicky bok choy alongside. A bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Broth Concentrate
4 unit
Chicken Thighs
28 g
Almonds, sliced
(Contains: Tree nuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Cornstarch
(Contains: Sulphites)
2 unit
Garlic, cloves
30 g
Ginger
1 unit
Green Onion
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
¾ cup
Jasmine Rice
½ cup
Panko Breadcrumbs
(Contains: Wheat)
226 g
Shanghai Bok Choy
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil. While water comes to a boil, peel, then finely grate 1/2 tsp ginger (dbl for 4 ppl). Thinly slice green onions. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Whisk together soy sauce, broth concentrate, cornstarch, half the garlic, ginger and 1 cup water (dbl both for 4 ppl) in a medium bowl. Set aside.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, roughly chop almonds. Pat chicken dry with paper towels, then season with salt and pepper. Add panko and almonds to a shallow dish. Coat chicken all over with mayo. Working with one thigh at a time, press both sides into panko-almond mixture to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 3-4 min per side. Remove from heat, then transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and remaining garlic. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Season with salt and pepper. Transfer bok choy to a plate and set aside. Add soy mixture (from step 1) and 2 tbsp butter (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Fluff rice with a fork, then season with salt and stir in half the green onions. Divide rice, chicken and bok choy between plates. Spoon sauce over top. Sprinkle with remaining green onions.
