HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Almond Chicken
Chinese Almond Chicken

Chinese Almond Chicken

with Garlicky Bok Choy and Rice

Read more

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!

Allergens:Tree Nut/NoixEgg/OeufMustard/MoutardeSulphites/SulfiteSoy/SojaWheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp



6 g


30 g


2 unit

Green Onion

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

¾ cup

Jasmine Rice

3 tbsp



1 tbsp

Rice Vinegar


½ cup

Panko Breadcrumbs


227 g

Shanghai Bok Choy

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4561 kJ
Calories1090 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber8 g
Protein56 g
Cholesterol165 mg
Sodium2420 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F and wash and dry all produce.Miso Guide for Step 1: 1 tbsp mild, 1 1/2 tbsp medium, 2 tbsp salt and 3 tbsp extra-salty! Bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil in a covered medium pot. Meanwhile, 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, 1 cup water (dbl for 4 ppl) and 1 1/2 tbsp miso (NOTE: Reference Miso Guide in Start Strong), 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. Meanwhile, pat chicken dry with paper towels. Add panko into a shallow dish. Coat chicken breasts all over with mayo. Working with one chicken breast 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 middle of oven, until cooked through, 8-10 min.**


While chicken cooks, wipe the same pan clean, then heat over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 3-4 min. Transfer almonds to a plate and set aside.


Using the same pan, increase the heat to 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. Transfer bok choy to a plate. Set aside. Add miso mixture, half the almonds and 2 tbsp butter (dbl for 4 ppl) to the pan. Cook, stirring often, until almond gravy has thickened slightly, 2-3 min.


Fluff rice with a fork, then season with salt. Slice chicken. Divide rice, chicken and bok choy between plates. Spoon over almond gravy. Sprinkle over green onions and remaining almonds.