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!
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 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
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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.**
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!)
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.
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.
