HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Taiwanese Chicken Thighs
Saucy Taiwanese Chicken Thighs

Saucy Taiwanese Chicken Thighs

with Bok Choy and Scallion Rice

Read more

Taiwanese cuisine combines an array of spices and flavours like soy, sesame oil and chili flakes. These saucy chicken thighs celebrate all of those things and more, with a side of scallion rice and crispy bok choy!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs/Leg

2 tbsp

Rice Vinegar


2 tbsp

Soy Sauce

(ContainsSulphites, Soy, Gluten)

9 g


1 tsp

Chili Flakes

7 g


¾ cup

Basmati Rice

113 g

Bok Choy, chopped

2 unit

Green Onion

1 tbsp



1 tbsp

Sesame Oil


Not included in your delivery

2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber1 g
Protein43 g
Cholesterol160 mg
Sodium1380 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
Medium Pot
Measuring Cups
Garlic Press
Paper Towel
Small Bowl
Measuring Spoons
Large Pot
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce.Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


Thinly slice the green onions. Peel, then mince or grate the garlic. Whisk together the vinegar, soy sauce, cornstarch, garlic, 2 tsp sugar (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference Heat Guide) Pat the chicken dry with paper towels. Slice the chicken into 1/2-inch pieces. Season with salt and pepper.


Heat a large pot over medium-high heat. When hot, add the sesame oil, then the chicken. Cook, flipping once, until cooked through, 3-4 min per side.**


Add the sauce from the small bowl and bok choy to the large pot with the chicken. Cook, stirring often, until sauce thickens slightly and bok choy has softened, 1-2 min. Remove the pot from the heat.


Fluff the rice with a fork. Stir in the green onions and season with salt. Divide rice between plates. Top with the saucy Taiwanese chicken. Tear over the basil.