Sweet Soy Pan-Seared Chicken Thighs
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Sweet Soy Pan-Seared Chicken Thighs

Sweet Soy Pan-Seared Chicken Thighs

with Bok Choy Tossed Rice

Sticky sweet and savoury; these chicken thighs will hit all the right notes! Served with garlic-scented bok choy and edamame tossed rice. Dinner couldn't be tastier!

Tags:
Quick
Family Friendly
New
Low CO2
Allergens:
Soy
Sulphites
Wheat
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Brown Sugar

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Garlic Puree

2 piece

Shanghai Bok Choy

¾ cup

Basmati Rice

1 tbsp

Cornstarch

56 g

Edamame

(Contains Soy)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.19 tsp

Salt*

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Nutrition Values

Calories670 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber4 g
Protein40 g
Cholesterol150 mg
Sodium1710 mg
Trans Fat0.4 g
Potassium900 mg
Calcium250 mg
Iron5.5 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

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water is boiling, stir rice, edamame and stock powder into medium pot.Bring to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, separate bok choy leaves, then rinse away any hidden dirt. Pat dry with paper towels. Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate.Whisk together brown sugar, 1 tsp (2 tsp) cornstarch, soy sauce, half the garlic puree and 1/2 cup (1 cup) water in a small bowl. Set aside.Pat chicken dry with paper towels. Season with salt and pepper.Add remaining cornstarch to a large zip-top bag. Add chicken, close bag and shake to coat chicken. Set aside. (NOTE: If you don't have a zip-top bag, add ingredients to a medium bowl.)

Cook chicken
3

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (1 1/2 tbsp) oil, then chicken. Sear, flipping halfway through, until golden-brown, 6-8 min.**

Sauce chicken
4

Reduce heat to medium, then add brown sugar mixture to the pan with chicken. Cook, flipping occasionally, until chicken is cooked through and coated in sauce, 1-2 min.Transfer chicken and sauce to a plate. Cover to keep warm.Carefully wipe the pan clean.

Cook veggies and finish rice
5

Once rice is finished cooking, fluff rice with a fork. Set aside. Return the same pan to medium-high (from step 3). Add 1 tbsp (2 tbsp) butter, then bok choy stems. Cook, stirring occasionally, until slightly softened, 1-2 min.Add rice, remaining garlic puree and bok choy leaves to the pan. Cook, stirring often, until combined and veggies are tender, 1-2 min.

Finish and serve
6

Divide bok choy rice between plates. Top with chicken.Spoon pan sauce over chicken.

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