Soy-Maple Chicken
with Buttery Garlic Rice and Bok Choy- Soy
- Sulphites
- Wheat
- Sesame
- Milk
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!
Ingredients
2 unit
Chicken Breasts
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Maple Syrup
226 g
Shanghai Bok Choy
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 unit
Garlic
56 g
Onion, sliced
¾ cup
Basmati Rice
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 cup water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 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. Carefully wipe the pan clean.
Pat chicken dry with paper towels. Season with salt and pepper. Add 1 tbsp oil, then chicken to the same pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch.) Sear until chicken is golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
While chicken bakes, cut bok choy into 1/2-inch pieces. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then 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 sauce thickens slightly, 2-3 min. Remove the pan from heat.
Season rice with salt, then add half the sesame seeds and fluff with a fork. Thinly slice chicken. Divide garlic rice between plates. Top with veggies, then chicken. Drizzle soy-maple sauce over top. Sprinkle with remaining sesame seeds.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the soy-maple sauce, but some found the dish bland and wished for more sauce or seasoning.
- Ease of prep: Several reviewers noted the recipe was simple to make, though a few found it had too many steps.
- Suggestions: Consider doubling the sauce recipe for more flavor, and cook the rice in chicken broth for added taste.
- Portions: Some felt there weren't enough vegetables; consider adding extra veggies to round out the meal.
- Texture: Toast some cashews or add nuts for a crunchy element to complement the soft textures.
