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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!

Allergens:Soy/SojaWheat/BléSesame/SésameMilk/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 difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Maple Syrup

226 g

Shanghai Bok Choy

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

6 g

Garlic

56 g

Onion, sliced

¾ cup

Basmati Rice

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate85 g
Sugar20 g
Dietary Fiber2 g
Protein49 g
Cholesterol140 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Baking Sheet
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, 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.

3

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

4

While the chicken bakes, 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.

5

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.

6

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 the soy maple sauce over top. Sprinkle with remaining sesame seeds.