Saucy Taiwanese Chicken Thighs
with Bok Choy and Scallion Rice
Taiwanese cuisine combines an array of spices and flavours like soy, sesame oil and chili flakes. These saucy chicken thighs celebrate all of those things and more, with a side of scallion rice and crispy bok choy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Leg (Boneless)
2 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
9 g
Garlic
1 tsp
Chili Flakes
7 g
Basil
¾ cup
Basmati Rice
113 g
Bok Choy, chopped
2 unit
Green Onion
1 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
2 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Thinly slice the green onions. Peel, then mince or grate the garlic. Whisk together the vinegar, soy sauce, cornstarch, garlic, 2 tsp sugar (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference Heat Guide) Pat the chicken dry with paper towels. Slice the chicken into 1/2-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot, add the sesame oil, then the chicken. Cook, flipping once, until cooked through, 3-4 min per side.**
Add the sauce from the small bowl and bok choy to the large pot with the chicken. Cook, stirring often, until sauce thickens slightly and bok choy has softened, 1-2 min. Remove the pot from the heat.
Fluff the rice with a fork. Stir in the green onions and season with salt. Divide rice between plates. Top with the saucy Taiwanese chicken. Tear over the basil.
