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 breasts get smothered in sweet and salty gravy, with garlicky bok choy alongside. A bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 unit
Garlic, cloves
1 unit
Green Onion
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
½ cup
Panko Breadcrumbs
(Contains Wheat)
226 g
Shanghai Bok Choy
2 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. 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 chicken breast at a time, press both sides into panko-almond mixture to coat completely.
Transfer chicken breast to a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 18-20 min.**
Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, thinly slice green onions. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Remove the pot from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and half the garlic. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Season with salt and pepper. Transfer bok choy to a plate, then cover and set aside.
Reduce heat to medium, then add half the green onions and 2 tbsp butter (dbl for 4 ppl). Cook, often stirring until green onions soften, 1 min. Sprinkle Gravy Spice Blend, over top. Cook, stirring often, until green onions soften, 1 min. Add soy, broth concentrate, remaining garlic and 1 1/2 cups water (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt and stir in remaining green onions. Divide rice, chicken and bok choy between plates. Spoon gravy over top.
