HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Style Almond Chicken
Asian-Style Almond Chicken

Asian-Style Almond Chicken

with Garlicky Bok Choy and Rice

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We've switched up this takeout classic with a lighter version of Chinese almond chicken. Tender chicken breasts get smothered in sweet and salty gravy, with garlicky bok choy alongside. A bed of jasmine rice acts as the ultimate sponge for all of these irresistible flavours!


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


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

2 unit

Garlic, cloves

1 unit

Green Onion

1.5 tsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

¾ cup

Jasmine Rice

½ cup

Panko Breadcrumbs


226 g

Shanghai Bok Choy

2 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories990 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate90 g
Sugar4 g
Dietary Fiber5 g
Protein52 g
Cholesterol165 mg
Sodium1090 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Roughly chop almonds. Pat chicken dry with paper towels, then season with salt and pepper. Add panko and almonds to a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko-almond mixture to coat completely.


Transfer chicken breast to a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 18-20 min.**


Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, thinly slice green onions. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Remove the pot from heat. Set aside, still covered.


Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and half the garlic. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Season with salt and pepper. Transfer bok choy to a plate, then cover and set aside.


Reduce heat to medium, then add half the green onions and 2 tbsp butter (dbl for 4 ppl). Cook, often stirring until green onions soften, 1 min. Sprinkle Gravy Spice Blend, over top. Cook, stirring often, until green onions soften, 1 min. Add soy, broth concentrate, remaining garlic and 1 1/2 cups water (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.


Fluff rice with a fork, then season with salt and stir in remaining green onions. Divide rice, chicken and bok choy between plates. Spoon gravy over top.