Chinese-Style Almond Chicken
with Garlicky Bok Choy and Rice
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!
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
4 unit
Chicken Thighs
28 g
Almonds, sliced
(Contains: Tree nuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Cornstarch
(Contains: Sulphites)
6 g
Garlic
30 g
Ginger
2 unit
Green Onion
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
¾ cup
Jasmine Rice
1 tbsp
Rice Vinegar
(Contains: Sulphites)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
226 g
Shanghai Bok Choy
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, 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 and 1 cup water (dbl for 4 ppl) in a medium bowl. Set aside.
Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered. While rice cooks, pat chicken dry with paper towels. Add panko to a shallow dish. Coat chicken all over with mayo. Working with one thigh at a time, press into panko 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 pan from heat, then transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.** Carefully wipe pan clean.
While chicken bakes, heat the same pan over medium. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 3-4 min. Transfer almonds to a plate and set aside.
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), half the almonds and 2 tbsp butter (dbl for 4 ppl) to the pan. Cook, stirring often, until almond gravy thickens slightly, 2-3 min.
Fluff rice with a fork, then season with salt and stir in half the green onions. Slice chicken. Divide rice, chicken and bok choy between plates. Spoon almond gravy over top. Sprinkle with remaining green onions and remaining almonds.
