Glazed Sesame-Breaded Chicken

Name: Glazed Sesame-Breaded Chicken with Garlicky Snow Peas and Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Chicken Breasts; 2 tbsp Mayonnaise; ⅓ cup Panko Breadcrumbs; ¾ cup Jasmine Rice; 56 g Snow Peas; 9 g Sesame Seeds; 4 tbsp Honey-Garlic Sauce; 1 tbsp Gochujang; 2 unit(s) Garlic, cloves; 1 unit(s) Shanghai Bok Choy; 1 tbsp Butter*; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Garlicky Snow Peas and Rice

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Crispy, nutty chicken, served with rice and sautéed veggies is perfect for family dinner. Keep the sauce on the side to make sure the chicken stays crispy!

Ingredients: Chicken breast • Jasmine rice • Bok choy • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame seeds • Garlic.

Tags:

Family Friendly

•Spicy

•New

Allergens:

Egg

•Mustard

•Wheat

•Sesame

•Soy

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

¾ cup

Jasmine Rice

56 g

Snow Peas

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

4 tbsp

Honey-Garlic Sauce

(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)

1 tbsp

Gochujang

(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

2 unit(s)

Garlic, cloves

1 unit(s)

Shanghai Bok Choy

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1020 kcal

Fat55 g

Saturated Fat9 g

Carbohydrate106 g

Sugar21 g

Dietary Fiber3 g

Protein48 g

Cholesterol150 mg

Sodium670 mg

Trans Fat0.4 g

Potassium850 mg

Calcium100 mg

Iron5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Shallow Dish

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

PDF

Before starting, wash and dry all produce.
Peel, then mince or grate garlic.
Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
Add rice and garlic. Cook for 1 min, stirring often, until fragrant.

To the pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

To a shallow dish, add panko and half the sesame seeds.
Pat chicken dry with paper towels.
Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko mixture to coat completely.

Heat a large non-stick pan over medium.
When hot, add 1 tbsp oil and chicken. Cook for 1-2 min on one side, until browned. Flip and add 1 tbsp oil. Cook for 1-2 min on the other side, until browned. (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 2 tbsp oil per batch.)
Transfer chicken to an unlined baking sheet.
Roast in the middle of the oven for 10-12 min, until cooked through.**
Transfer to a wire rack.
Remove the pan from heat, then wipe clean.

Meanwhile, trim snow peas.
Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
Reheat the same pan over medium, then add 1 tbsp (2 tbsp) oil, peas and bok choy. Cook for 3-4 min, stirring often until tender-crisp.
Add remaining garlic and remaining sesame seeds. Cook for 1 min, stirring constantly, until fragrant. Season with salt and pepper.
Meanwhile, to a small microwaveable bowl, add Honey-Garlic Sauce and half the gochujang (use all for 4 servings). Microwave for 1-2 min, until warmed through. Stir to combine.