Sesame Soy Maple Chicken

Sesame Soy Maple Chicken

with Buttery Garlic Rice and Bok Choy

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Sesame, soy and maple are a perfect match for chicken. Here we pair these three old friends with bok choy and buttery garlic rice for a winning weeknight meal!


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

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

2 unit

Chicken Breasts

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Maple Syrup

227 g

Shanghai Bok Choy

1 tbsp

Sesame Seeds


6 g


56 g

Red Onion, sliced

¾ cup

Basmati Rice

Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate81 g
Sugar16 g
Dietary Fiber2 g
Protein49 g
Cholesterol140 mg
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then mince or grate the garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the garlic and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


Heat a large non-stick pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl. While the seeds toast, pat the chicken dry with paper towels. Season with salt and pepper.


Add 1 tbsp oil, then the chicken to the same pan. (NOTE: Don't overcrowd the pan! Cook in batches for 4 ppl). Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in middle of oven, until chicken is cooked through, 10-12 min.**


Cut the bok choy into 1/-2 inch pieces. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the bok choy and onions. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate, and cover to keep warm.


Reduce heat to medium-low. Add soy sauce, maple syrup and 1 tbsp water (dbl for 4 ppl) to the same pan. Whisk together, until slightly thickened, 2-3 min. Remove the pan from heat.


Fluff the garlic rice with a fork. Season with salt. Stir in half the sesame seeds. Thinly slice the chicken. Divide the rice between plates. Top with veggies, then the chicken. Drizzle over the soy-maple sauce. Sprinkle over the remaining sesame seeds.