Protein Swap | Going Viral: Ginger-Miso Chicken Brothy Rice
with Baby Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
You saw a mouth-watering recipe on socials, you saved it on your phone but you never actually got all the ingredients to prepare it? We’re making this yummy internet hit happen IRL with a fragrant mix of ginger, garlic and white miso, showered with sesame seeds.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 340g Baby bok choy
- 30ml Sweet soy sauce
- 30ml Ginger-garlic purée
- 30ml Vegetable demi-glace
- 227g Pre-cooked jasmine rice
- 20g White miso paste
- 3g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
1070 mg
Total Carb
52 g
Sugars
14 g
Protein
40 g
Fibre
3 g
Preparation
Cook the chicken & bok choy
- Remove the root ends of the bok choy; roughly chop.
- Pat the chicken dry.
- In a medium bowl, combine the miso, ½ the soy sauce, ½ the ginger-garlic purée and a pinch of salt. Add the chicken; toss well.
- In a large pan, heat a drizzle of oil on medium.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- In the last 4 min., add the bok choy and cook, stirring occasionally, until tender; season with S&P.
Make the broth
- Meanwhile, in a medium pot, heat a drizzle of oil on medium.
- Add the remaining ginger-garlic purée and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, remaining soy sauce and 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until combined and fragrant; season with S&P.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice between your bowls.
- Top with the broth, chicken (slice beforehand if desired) and bok choy.
- Garnish with the sesame seeds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
