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Chinese Almond Chicken

Chinese Almond Chicken

with Garlicky Bok Choy and Rice

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We've switched up this takeout classic with a lighter version of Chinese almond chicken. The tender chicken gets smothered in sweet and salty almond gravy. Garlicky bok choy complements the sauce, and a bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!

Allergens:Tree Nut/NoixEgg/OeufMustard/MoutardeSulphites/SulfiteSoy/SojaWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

6 g

Garlic

30 g

Ginger

2 unit

Green Onion

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

¾ cup

Jasmine Rice

3 tbsp

Miso

(ContainsSoy/Soja)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

227 g

Shanghai Bok Choy

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4561 kJ
Calories1090 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber8 g
Protein56 g
Cholesterol165 mg
Sodium2420 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce.Miso Guide for Step 1: 1 tbsp mild, 1 1/2 tbsp medium, 2 tbsp salt and 3 tbsp extra-salty! Bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil in a covered medium pot. Meanwhile, peel, then finely grate 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, cornstarch, vinegar, ginger, half the garlic, 1 cup water (dbl for 4 ppl) and 1 1/2 tbsp miso (NOTE: Reference Miso Guide in Start Strong), in a medium bowl. Set aside.

2

Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towels. Add panko into a shallow dish. Coat chicken breasts all over with mayo. Working with one chicken breast at a time, press into panko to coat completely.

3

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 pan from heat, then transfer chicken to a baking sheet. Bake in middle of oven, until cooked through, 8-10 min.**

4

While chicken cooks, wipe the same pan clean, then heat over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 3-4 min. Transfer almonds to a plate and set aside.

5

Using the same pan, increase the heat to 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. Transfer bok choy to a plate. Set aside. Add miso mixture, half the almonds and 2 tbsp butter (dbl for 4 ppl) to the pan. Cook, stirring often, until almond gravy has thickened slightly, 2-3 min.

6

Fluff rice with a fork, then season with salt. Slice chicken. Divide rice, chicken and bok choy between plates. Spoon over almond gravy. Sprinkle over green onions and remaining almonds.