Sticky Ponzu-Lime Glazed Chicken Thighs
with Veggie Gomae and Jasmine Rice- Soy
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken thighs • Broccolini • Jasmine rice • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Carrot • Brown sugar • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
170 g
Broccolini
56 g
Carrot, julienned
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
1.5 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - While seeds toast, cut broccoli into 1-inch pieces.
- Pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12, until cooked through.**
- Reheat pan over medium.
- Add broccoli, 1/2 tbsp (1 tbsp) butter, and 1/2 cup (same for 4 servings) water. Season with salt and pepper. Cook, 3-4 min, stirring often until water absorbs and broccoli is bright green.
- Add carrots, Cook 1-2 min, stirring often until tender-crisp. Transfer to a plate. Sprinkle half the sesame seeds over top.
- Reheat pan over medium-low.
- Add brown sugar, ponzu-lime sauce, and 1 tbsp (2 tbsp) butter. Cook, 1-2 min, stirring sugar dissolves and sauce is glaze-like
- Stir in any chicken resting juices.
- Fluff rice with a fork. Stir in remaining seeds.
- Thinly slice chicken.
- Divide rice and veggies between plates.
- Top rice with chicken.
- Spoon sauce over chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook breasts.**
