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Chinese-Inspired Almond Chicken
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Chinese-Inspired Almond Chicken

Chinese-Inspired Almond Chicken

with Garlicky Soy Bok Choy and Rice

We've switched up this takeout classic with a lighter version of Chinese almond chicken. Tender chicken breasts get a perfect crispy coating and are served with garlicky soy bok choy. A bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!

Optional Spice

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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

28 g

Almonds, sliced

(Contains Almonds/Amandes)

2 tbsp


(Contains Egg, Mustard)

2 unit

Garlic, cloves

1 unit

Green Onion

1.5 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Jasmine Rice

½ cup

Panko Breadcrumbs

(Contains Wheat)

226 g

Shanghai Bok Choy

1 unit

Chili Pepper

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat32 g
Saturated Fat4 g
Carbohydrate85 g
Sugar3 g
Dietary Fiber4 g
Protein50 g
Cholesterol135 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


Prep chicken

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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.

Roast chicken

Transfer chicken to a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven, flipping halfway through, until cooked through, 18-20 min.**

Cook rice

Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.


Meanwhile, thinly slice green onion. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook bok choy

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy, garlic and 1/4 tsp chilis. (NOTE: Reference heat guide.)Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Season with salt and pepper. Remove the pan from the heat, then add soy sauce. Toss to coat.

Finish and serve

Fluff rice with a fork, then season with salt and stir in green onions. Divide rice, chicken and bok choy between plates. Sprinkle remaining chilis over top, if desired.