Chinese Almond Chicken
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Chinese Almond Chicken

Chinese 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!

Allergens:
Tree nuts
Egg
Mustard
Sulphites
Soy
Wheat
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

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

3 tbsp

Miso

(Contains Soy)

1 tbsp

Rice Vinegar

(Contains Sulphites)

½ cup

Panko Breadcrumbs

(Contains Wheat)

227 g

Shanghai Bok Choy

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4561 kJ
Calories1090 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber8 g
Protein56 g
Cholesterol165 mg
Sodium2420 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

Paper Towel
Shallow Dish

Instructions

PREP
1

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.

COOK RICE & PREP CHICKEN
2

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.

COOK CHICKEN
3

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.**

TOAST ALMONDS
4

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.

MAKE ALMOND GRAVY
5

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.

FINISH AND SERVE
6

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.